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Crab Apple Jelly

Crab Apple Jelly

Crab apples have been part of my existence since I was little. One of my earliest crab apple memories were of my Gido taking us apple picking. Though we never really got to do any picking as the trees were so tall that ladders where needed.

Then there where the trees in my grandmothers backyard. And though as I kid I wasn’t a huge fan of crab apples I was truly amazed at how fantastic her crab apple jelly was. It was the most wonderful pink color and not at all tart like the apples. After she passed away I remember one afternoon my grandfather giving me his last jar of crab apple jelly. It was the best gift I ever received.

Flash forward a few years. I was at work some someone had asked if I wanted some crab apples. My thoughts immediately went to the jelly that I enjoyed so much in the years before. I was excited at the chance to try and do this!

Crab apples on Nutmeg Disrupted

I went and bought jars, a box of Certo and began my journey into jelly making.

Crab Apple Jelly
Recipe type: Preserving
Cuisine: Condiment
  • To make juice:
  • 4 quarts of crab apples
  • 6 cups of water
  • To make jelly:
  • 7 cups of prepared crab apple juice
  • 2 tablespoons of lemon juice
  • 1 box of Certo pectin crystals
  • 9 cups of sugar
  • 1 tablespoon of butter
  1. Remove the blossom and stem ends from 4 quarts of crab apples.
  2. Half apples and place in a large pot, do not peel or core.
  3. Cove with water.
  4. Place a lid on the pot and bring to a boil.
  5. Let simmer for 10 minutes.
  6. Crush pulp and cover and simmer 5 minutes longer.
  7. Place the simmered apples into a jelly bag or several layers of cheesecloth.
  8. Now place in a colander and set over a large bowl or pot to catch the juice.
  9. For a clearer jelly do not squeeze the juice out, let it drip.
  10. Up to ½ cup of water can be added if you do not get sufficient juice.
  11. In a large sauce pan stir together crab apple juice, lemon juice and pectin crystals.
  12. Bring to a boil over high heat.
  13. Stir in the sugar.
  14. Add 1 tablespoon of butter.
  15. Return to a hard boil for one minute.
  16. Remove from heat.
  17. Ladle jelly into sterilized jars laving a ¼ inch of headspace.
  18. Apply lid and screw bands finger tip tight.
  19. Place the jars into a hot water bath and process 5 minutes.
  20. Remove jars and allow to cool fully.

Crab apple juice for jelly on Nutmeg Disrupted

Making crab apple jelly on Nutmeg Disrupted

Making crab apple jelly in Mutmeg Disrupted




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Pomegranate Pepper Jelly

Pomegranate Pepper Jelly

Fresh pomegranate on NUtmeg Distrupted

I have always been a fan of pomegranates.

There is something very satisfying tearing into one and enjoying every last aril. And no matter how hard you try there is always that moment when you have red sticky juiced running down your arm.

Wanting to make some jelly without all the work that using fresh pomegranates would be I bought a small case of bottled pomegranate juice and grabbed some fresh hot peppers form work.

Making jelly is very easy. If you have never done any canning before this is a great way to get your feet wet.

It is important to use sterilized, hot  jars and lids. The lids and screw bands go into a small pot of water which you big to a simmer to keep warm. Wash and dry your jars and place on a large baking rack and set in the oven at 225 degrees F for 10 minutes. Keep them warm until ready to fill. Or you can fill a canner with water and place your jars in the water and heat to 180 degrees F. A metal canning rack makes easy work of adding all the jars at once.


Pomegranate Peppery Jelly

5 cups of bottled pomegranate juice

1 box of Certo powdered pectin

7 cups of white sugar

peppers – chopped fine (I used semi hot peppers in this preparation)

1/2 teaspoon of butter


When handling hot peppers it is advisable to wear gloves if you have them, Hot pepper juices can burn your skin and eyes. Please use caution when handling all hot peppers. If you do not have gloves be sure to wash well with soap and water and be sure to not touch your eyes afterwards. No matter how well you wash, there will still be hot pepper oils on your skin.

Chili peppers for jelly on Nutmeg Disrupted

Also as side note: I add a 1/2 teaspoon of butter to all my jellies to prevent bubbly scum from forming from the boiling process. I rarely have to skim my jellies any more. I add this after the first boil. You will need a large canner to process the full jars of jelly.

Have it filled with 3 – 4 inches of warm water and place on a burner to heat while you are making the jelly. Add the peppers to a food processor or blender. Chop until fine. You may need to add a cup of the juice just to help it along.

Pour the juice into a large saucepan. add the package of pectin crystals and stir well to dissolve. Over medium high heat bring to a boil. Add all the sugar and stir well to dissolve. Add the butter. Bring to a boil over medium high heat stirring often.

Once it come to a full rolling boil start timing for one minute. This is stress free if you have used a large enough pot. So pick a nice large one before starting. After one minute at a full boil remove from the heat and place on a hot mat. Using a ladle fill the hot jars with jelly leaving a 1/4 inch head space. I usually fill and lid 3 jars at a time. Clean the rim of the jars off with a nice clean wet cloth. Place a hot lid on the jar, then apply a screw band, only until finger tight.


Canning jars ready to be processed on Nutmeg DIsrupted

Once all jars are full place then in the canner. Cover the jars with hot water by an inch. Turn the heat to high and bring the water to a boil. Once boiling cover the canner and time for 10 minutes. Remove the jars from the water and place on a rack or tea towel on the counter. Allow to cool completely.

The lids will make a ping/popping noise when it seals. This is the sounds that warms home canners hearts around the world!


Jars of Pomegranate Pepper Jelly on Nutmeg Disrupted

Congratulations! That was easier then you thought! There is just the perfect amount of heat here, a touch of warmth which pairs well with cream cheese.


Pomegranate Pepper Jelly Bites on Nutmeg Disrupted

Of course if you are looking for a strong kick of heat you could use habanero peppers in place of the chilies I used. As a guide, the smaller the pepper the hotter it is. I would also think about melting down a few jars in a small pot and using the jelly on a pork loin or even a batch of wings!.

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Coronation Grape Meringue Tarts

Coronation Grape Meringue Tarts

I have a new gig.

I am the Produce Manager at the local Co-op. And with my new found position I find that I am doing much more experimenting with fruits. After all, I am surrounded by them for the majority of my week.

Coronation Grapes at Nutmeg Disrupted

I had to pick up a box of the Coronation Grapes when they came in. It was actually the first time I had ever seen them so was excited to see what I could come up with.

Being an avid jam/jelly maker I knew that was the direction I was going to go with them. But I just couldn’t stop there. Tarts seemed like the perfect vehicle for the grape jelly. I nice finish of meringue would make it the perfect bite.

Coronation Grape juice on Nutmeg Disrupted

Making grape jelly is quick and easy. The most time consuming part is removing the grapes from the stems.

Once they are removed give them a good wash. Place them in a medium sized pot and add 3 tablespoons of lemon juice and place over medium low heat.

Making jelly with coronation grapes at Nutmeg Disrupted


Coronation Grape Jelly

1 1/2 pounds of Coronation Grapes

3 tablespoons of lemon juice

1 cup of sugar

Bring the grapes and lemon juice to a simmer over medium heat for 12 minutes or until all the grapes are popped.

Coronation grapes for jelly at Nutmeg Disrupted

Strain the grapes in a fine mesh strainer until all the juice stops dripping. I did press the grapes to get every drop of juice I could.

Straining coronation grape juice for jelly

Place the juice and sugar back into the pot and place over medium heat.

Coronation grape juice for jelly

Bring to a low boil stirring occasionally until a temperature of 220 degrees is reached. Remove fro heat and allow to cool fully. The jelly will set once cooled.

While the jelly is cooling make the tart shells.


Tart Shells

3 ounces of cream cheese – softened

1/2 cup of butter – softened

1 cup of flour


Cream the cheese and butter with a mixer. Add the flour and beat until a dough is formed.

Cream cheese dough for tarts

Place in the fridge to chill for about 20 minutes.

Roll into 24 balls.

Spray a mini tart pan with non stick spray. Press the dough ball into each cavity and form the shells.

Mini tart shells on Nutmeg Disrupted

Bake in a 325 F degree oven for 20 – 25 minutes until lightly browned.

While the tart shells are baking make the meringue.



3 egg whites at room temperature

3/4 cup of sugar

Whip the egg whites until foamy with a mixer. Once foamy slowly add the sugar whipping well. This should take about 8 minutes.

Once the tart shells are done spoon a generous teaspoon of jelly into each shell. Using a pastry bag or a teaspoon place a dollop of meringue on to each tart. Broil for a few minutes until nicely browned.

Coronatio Grape Meringue Tarts








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