Crabapple Jelly

Crabapple jelly is easy to make.  Since crabapples have a lot of natural pectin, they will set up without added pectin, as long as they are not too ripe.  We shook ours from the tree rather than waiting for them to fall. 

If you want to make some, here's what to do.  Start with about 10 pounds of apples.  Cut off the stems and blossoms, and cut in half or quarters.  Add apples to one or two large saucepots.  Add one cup of water for each pound of apples in the pot. 

Bring to a boil and cook, covered for 10 minutes.  The picture shows a pot of apples just coming to a boil.  Remove lid and mash apples with a potato masher.  Replace lid and continue cooking for 5 minutes. 

Place hot apples in jelly strainer and collect the juice from the apples. 

To make the jelly, place 5 cups of apple juice in a large heavy-bottomed saucepan.  Add 6 cups of sugar.  Bring to a hard rolling boil. Boil 2 minutes.  Romove from heat.  Skim foam from top with gravy ladle.  Using a large ladle, transfer hot jelly to prepared jelly jars, leaving 1/2 inch head room at top of each jar.  Place lids on jars.  Cool 24 hours, then place in freezer.  Or, immediately process in water bath, then store. 

Here's what the jelly should look like. 

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About countrybydesign

blogging, photography, cooking, baking, quilting, genealogy
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2 Responses to Crabapple Jelly

  1. What a gorgeous color the jelly is. Wow. It looks delicious. Do you give them as Christmas presents or do you all eat it all? Looks wonderful!!

  2. I give most of it away. Wish you lived closer! It tastes as good as it looks. Sweet, with just a hint of tartness.

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