Weekly tip

MANY callers to my cooking live line have asked for help in making crab apple jelly, especially in straining the juices from the apple pulp.

The secret in making crab apple jelly is in having a clear apple juice before you add the sugar.

What I do is to use an upturned kitchen chair, with the seat resting on the kitchen table. I tie an old clean pillow case to the four legs and I ladle in the cooked apple pulp and juices.