Crabapple Jelly Recipes

HOMEMADE CRABAPPLE JELLY WITH NO ADDED PECTIN

Steps:

• Wash the crabapples well in plain water, remove the 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.
• Extract the juice by combining the prepared crabapples in a large saucepan with enough water so that the fruit is barely covered, about 3 cups.
• Bring to a boil over medium-high heat, then reduce to a simmer, and cook the crabapples. Heat and simmer slowly until skins have softened, and the juices are released.
• Gently mash the crabapples with a potato masher and simmer over low heat for about 20 minutes, stirring occasionally. Do not overcook crabapples because excess heat will destroy the pectin and change the flavor and color.
• Strain the cooked fruit through a damp jelly bag or double layers of cheesecloth. Allow the crabapples to strain for at least 2 hours or overnight in the refrigerator.
• If you want clear jelly, do not squeeze the bag. I care more for flavor rather than appearance, so I often give the bag a squeeze to press out all the flavorful juice. Discard solids.
• Wash your jars, lids, screw bands, and canning tools in hot soapy water. Rinse thoroughly to remove all suds. Set aside to air dry on a clean kitchen towel.
• Place the jar rack into water bath canner, place jars in the canner, and add water to cover.
• Bring the canner to a simmer (180˚F) for 10 minutes, and keep the jars hot until you are ready to fill them.
• Measure 4 cups of crabapple juice and pour it into a saucepan, add the sugar and stir to dissolve. Bring to a boil over medium-high heat, stirring constantly, until jelly stage.
• Jelly stage is achieved once the temperature reaches 220˚F at altitudes of less than 1,000 feet (see notes for altitude adjustments), when the liquid forms a sheet that hangs off the edge of the spoon, and when the mixture gels on a cool plate and doesn't run when tipped.
• Lay a kitchen towel on the counter. Use the jar lifter to remove a jar from the canner, drain the water back into the canner, and place it on the towel. Keep the remaining jars in the canner so they stay hot.
• Use your canning ladle and funnel and add the hot jelly to the warm jar leaving 1/4-inch headspace. Swirl your bubble popper through to release air bubbles, and wipe the rim of the jar with a damp towel to remove any sticky residue.
• Center a lid on the jar, and screw on the band until it is fingertip tight. Use the jar lifter to place the jar back into the canner, and repeat with the remaining jars. Try to leave some space in between the jars.
• Once all the jars are in canner, adjust the water level to two inches above the jar tops.
• Cover the canner and bring to boil over high heat. Once the water boils vigorously, continue boiling for 10 minutes at altitudes of less than 6,000 ft. (adjust processing time for your altitude if necessary - see notes below).
• When processing time is complete, turn off heat and allow the canner to cool down and settle for about 5 minutes.
• Spread a dry kitchen towel on the counter. Remove the cover by tilting lid away from you so that steam does not burn your face.
• Use the jar lifter to lift jars carefully from canner and place on the towel. Keep the jars upright, and don't tighten bands or check the seals yet. Let the jars sit undisturbed for 12 to 24-hours to cool.
• After the jars have cooled for at least 12 hours, check to be sure jar lids have sealed by pushing on the center of the lid. The lid should not pop up. If the lid flexes up and down, it did not seal. Refrigerate the jar and use up within a few weeks.
• Remove the screw on bands and wash the jars. Label and date the jars. Store your jars in a cool, dark place and use within 12 to 18 months. Yields about 4 to 6 half-pint jars depending on the natural pectin level in your crabapples. Refrigerate the jelly once opened and consume within 2 weeks.

MARY WYNNE'S CRABAPPLE JELLY

Steps:

• 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.
• 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.
• Pour the jelly into sterile small decorative jars leaving 1/4 inch headspace. Process in a hot water bath to seal.

CRAB APPLE JELLY

Steps:

• Wash the crab apples and cut in half, cutting off any bruises. Place in a large pan and add water to cover ¾ of the fruit. Bring to the boil. Then put the lid on the pan and gently simmer for about 40 minutes until the fruit has turned to a pulp.
• Hang a jelly bag or cloth securely from a stand, with a large bowl underneath the bag. Using a jug, pour the fruit pulp and liquid into the bag and leave to strain for 12 hours. Do not poke, prod or push the pulp to speed the straining, as this will make the finished jelly cloudy.
• Put your jam jars and lids in the oven heated to 140°C/275°F/Gas Mark 1 to warm and sterilize them. If using the wrinkle test for setting, place a plate in the freezer.
• Weigh the strained juice and add an equal weight of sugar.
• Gently simmer in a large pan to dissolve the sugar. As the juice simmers, foam and scum will rise to the surface. Skim this off with a slotted spoon to remove impurities and keep the jelly clear. Keep a large bowl of cold water next to the hob to rinse the spoon off.
• Turn up the the heat When the liquid has reached a rolling boil, start testing for the set by one of these three methods.
• The wrinkle method. Chill a plate in the freezer. Spoon a teaspoon of the boiling jelly onto the plate and let it cool; this will only take a few seconds. Push your finger through the jelly and look for it to wrinkle ahead of your finger.
• Temperature. Use a jam thermometer to test for when the jam reaches 105°C.
• The flake test. Test the jelly by taking a spoonful of jelly - a long-handled metal spoon is best. Tip up the spoon to pour the jelly back into the pan, and watch the behaviour of the last few drops. When the last drops hang off the spoon in a flake, the jelly has reached its setting point.
• Once setting point is reached, remove the jelly from the heat and take the warm jars and lids from the oven. Give the jelly one last skim to remove the foam and scum.
• Let the jelly stand for a few minutes. Then pour the jelly into the jars, quickly skim each jar using a tea spoon and seal down with the dry lids while still hot.
• As the jars cool, each lid will pop to show that they're sealed properly - I always find this most satisfying to hear as I enjoy my tea and first taste!

CRAB APPLE JELLY

Steps:

• Wash the crab apples. Remove the stalks and cut off the bottom and any bad parts.
• Put the crab apples in a saucepan and cover with water. Bring to the boil and simmer for approximately half an hour.
• Strain the pulp. Crab apple jelly is normally strained through muslin, which results in a clear jelly and leave it overnight.
• Measure the juice and add the sugar. To every 4 cups of juice add 3 cups of sugar. Squeeze the lemon and add to the juice and sugar. Boil the jelly. Skim off any white froth that forms on the surface - this is the stuff that makes the jelly cloudy - so the more you can get rid of, the clearer your jelly will be.
• Once the jelly starts the thicken, test it every couple of minutes on the back of a cold spoon. If it sets, it's ready. Pour into sterilised jars and seal.
• Tightly seal while still slightly warm. Store in a cool, dark and dry place.
• 250g or 8.oz will make approximately 200ml, 6.7 fl oz of jelly).