Easy Crab Apple Jelly Recipe

Classic Crab Apple Jelly Seasons and Suppers

WEBAug 25, 2013 · For every 1 cup of juice, measure out 3/4 cup of white granulated sugar and add to a metal baking pan. Set aside. Boil the …

Rating: 5/5(18)
1. Prepare your apples by washing, removing the stems and cutting off the blossom ends. You can leave whole or cut in half. If your apples come from a wild tree (ie. not sprayed), you may want to cut in half to make sure the inside is good. That's what I did.
2. Place prepared apples into a large stock pot and add water, just until it just peeks through the top of the apples (if any of your apples are floating, you've got too much). Bring to a boil over high heat, then reduce heat and simmer, without stirring, until apples are softened, 10-15 minutes.
3. While fruit is simmering, place a large colander over a bowl and line with tripled-up cheesecloth, a piece of muslin or a cotton pillow case.
4. When fruit is tender, pour into prepared colander and leave to drain for 2-3 hours. RESIST THE URGE TO POKE, PRESS OR SQUEEZE the pulp to get more juice. It will make for a cloudy jelly. Just let gravity do it's work and discard the pulp when draining stops.

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Crab Apple Jelly Recipe

WEBJul 6, 2023 · Skim off any foam that comes to the surface. Stir in sugar until completely dissolved. Continue cooking at a low boil until juice reaches …

Rating: 5/5(103)
1. Remove stems and blossom ends from crabapples, and cut into quarters. Place them in a large stainless steel or other non-reactive pot or saucepan. Add enough water to be able to see, but no so much that the crabapples are floating. Bring to a boil, reduce heat to medium, and let simmer for 10 to 15 minutes. The apples should soften and change color.
2. Strain the apples and juice through 2 or 3 layers of cheese cloth. You should have at least 4 cups of juice. Discard pulp, and pour the juice back into the pan. Bring to a simmer, and let cook for 10 minutes. Skim off any foam that comes to the top. Next, stir in the sugar until completely dissolved. Continue cooking at a low boil until the temperature reaches 220 to 222 degrees F (108 to 110 C). Remove from heat.
3. Pour the jelly into sterile small decorative jars leaving 1/4 inch headspace. Process in a hot water bath to seal.

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Homemade Crabapple Jelly with No Added Pectin

WEBSep 4, 2015 · Cut the crabapples in half. Use a kitchen scale to weigh out 3 pounds. Extract the juice by combining the prepared crabapples in a …

Rating: 4.8/5(20)
1. Wash the crabapples plain water, remove stems, cut out any bad spots, and trim the blossom ends. Cut the crabapples in half. Use a kitchen scale to weigh out 3 pounds.
2. Prepare your jars and lids by washing in warm, soapy water and rinsing thoroughly. Place jar rack into water bath canner, set jars in the canner, add water, and boil jars for 10 minutes to sterilize. Warm your lids in a small pot over low heat. Keep jars and lids warm until ready to use.

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