Crabapple Jelly

Submitted by: Michelle Corbett
Control your own sugar quanitities make it as tart or as sweet as you want, this is a wonderful tastey receipe

Preparation time:
Cooking time:

Dietary guidance: v v 

Tags: jelly · crabapple · canning ·

Ingredients

crabapples, sugar for each cup of juice I used 3/4 cup of sugar = 4 cups of juice 3 cups of sugar.No food colour required!

Method

pick some crabapples - cut off the flower end destem. halve them and place in a pot, just cover with water. Bring to a slow simmer until they are soft - this makes apple juice- pour the juice and cooked apples through a strainer - I
use cheesecloth to drain the apples = let drip for a few hours or overnight.
Measure the juice. for each cup of juice I used 3/4 cup of sugar = 4 cups of juice 3 cups of sugar.
place juice in pot and add sugar, slowly heat up and stir to mix the sugar into the juice. Once there is no more gritty sugar at the bottom bring the heat up to a rolling boil. You will see a white waxy substance form, skim this off, as you skim you can check for the jelly set.
Once it's to a consistancy you like pour the hot jelly into your already preheated and sterile jars.
Heating the jars makes sure they won't break when you add the hot syrup that the jelly is at this point. Let cool on a rack. and your done!

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