Does anyone have a recipe for crabapple jelly?

Answer 1

Crab-apple Jelly
Ingredients
crab-apples, water, sugar
Remove stalks from crab-apples, wash fruit , cut in halves.
Place fruit into large saucepan, cover with water.
Bring to the boil, reduce heat, simmer gently 30-45 minutes or until fruit is soft.
Strain through cloth, measure liquid, bring to boil.
For every pint of liquid allow 3/4 pounds sugar.
Boil for about 45 minutes or until mixture jells when tested on a cold saucer.
Pour into hot sterilized jars, seal.
http://trishgood1.tripod.com/canjelly.html#Crab-apple

Answer 2

Crabapple Jelly:
5 -1/2 c. crabapple juice
1/2 c. raspberry vinegar
1 4-inch cinnamon stick, broken up
1 T. whole cloves
1 t. whole allspice
5 c. white sugar

Tie the spices in a piece of cheese cloth and add, along with the juice and the vinegar, to a large preserving kettle. Bring to a boil over high heat and boil for 3 minutes before removing the spice bag. Stir in the sugar and return to the boil. Boil hard for 10 to 15 minutes, or until the jelly sheets from a metal spoon (220 F. on a jelly thermometer) or wrinkles when cold. Skim quickly and pour the hot jelly into sterilized jars. Seal. Makes 6 half-pint (8 oz.) jars.

Answer 3

Apple or Crab Apple Jelly

Yield: 1 Batch

15 lb Apples, sour/tart/crab
Water, cold
1-1/2 lb Sugar

Wash 15 pounds of tart apples and quarter without peeling. Place in a preserving pan, just cover with cold water, and simmer gently until soft and tender. Drain through a jelly bag. Shift the pulp gently occasionally to keep the juice flowing; do not force the juice through as this will make the jelly cloudy. Measure 32 fluid ounces of juice into a 12-quart pan and boil for 5 minutes. Add the sugar and boil for 5 to 8 minutes longer, or until a drop jells on a cold plate. Pour into hot clean jars and seal. Continue cooking 32 fluid ounces at a time until all the juice has been used. Use the pulp for making an apple cheese.

MINT APPLE JELLY:
Cook a few sprigs of fresh mint with the apples when preparing to extract the juice. [1 or 2 drops of mint sauce may be used if fresh mint is not available.]

Add a few drops of green food coloring and mint sauce just before pouring into the jars. Avoid adding too much favoring and coloring.

SPICED APPLE JELLY:
Tie a few whole cloves in a piece of muslin. Drop into the juice at the beginning of cooking and only remove when jelly is poured into the jars.



Crab Apple Jelly

Yield: 5 Servings

3 lb Crab Apples (slightly underripe)
1 Sprig Cinnamon or Lemon
Basil (10 - 14 Leaves)
3 cup Sugar

Wash apples, remove stem and blossom ends. Cover with a water in a large stainless steel or ceramic pot; Add washed sprigs of cinnamon or lemon basil. Simmer till apples are soft. Drain juice over pan, through jelly bag or clean dish towel.

Bring 4 Cups of drained juice (add water to make 4 cups if necessary), to a boil in a very large stainless steel or ceramic pot. Add Sugar and boil to sheeting stage. (When the drips sheet together or the side of the side of a stainless spoon). Skim. Pour into sterilized jelly jars. Skim again and seal with two thin layer of paraffin, making certain the 2nd one seal the jar to glass edges.

Yield - about 5 cups of bright red jelly.