Crabapple Jelly
Recipe type: Condiment
Cuisine: Preserved
- To make juice:
- 4 quarts of crabapples
- 6 cups of water
- To make jelly:
- 7 cups of prepared crabapple juice
- 2 tablespoons of lemon juice
- 1 box of Certo pectin crystals
- 9 cups of sugar
- 1 tablespoon of butter
- Remove the blossom and stem ends from 4 quarts of crabapples.
- Half apples and place in a large pot, do not peel or core.
- Cove with water.
- Place a lid on the pot and bring to a boil.
- Let simmer for 10 minutes.
- Crush pulp and cover and simmer 5 minutes longer.
- Place the simmered apples into a jelly bag or several layers of cheesecloth.
- Now place in a colander and set over a large bowl or pot to catch the juice.
- For a clearer jelly do not squeeze the juice out, let it drip.
- Up to ½ cup of water can be added if you do not get sufficient juice.
- In a large sauce pan stir together crab apple juice, lemon juice and pectin crystals.
- Bring to a boil over high heat.
- Stir in the sugar.
- Add 1 tablespoon of butter.
- Return to a hard boil for one minute.
- Remove from heat.
- Ladle jelly into sterilized jars laving a ¼ inch of headspace.
- Apply lid and screw bands finger tip tight.
- Place the jars into a hot water bath and process 5 minutes.
- Remove jars and allow to cool fully.
Recipe by Nutmeg Disrupted at https://nutmegdisrupted.com/crabapple-jelly/
3.5.3251