Easy Crab Apple Jelly Recipe Canning

August 18, 2023 Post a Comment

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Classic Crab Apple Jelly Seasons and Suppers from www.seasonsandsuppers.ca

Description

Crab apples are known for their tart taste, and they are perfect for making jelly. Crab apple jelly is a sweet and tangy spread that goes well with toast, biscuits, or scones. If you have an abundance of crab apples, you can easily turn them into jelly with this simple recipe. This recipe requires canning, which means you can enjoy your homemade jelly all year round.

Prep Time

Preparation time for crab apple jelly is around 30 minutes.

Cook Time

Cooking time for crab apple jelly is around 1 hour.

Ingredients

The ingredients required for crab apple jelly are:

4 cups of crab apples
4 cups of water
3 1/2 cups of granulated sugar
1 package of liquid pectin

Equipment

The equipment required for crab apple jelly are:

Large saucepan
Measuring cups and spoons
Wooden spoon
Cheesecloth
Jelly bag or fine-mesh strainer
Canner or large pot with lid and rack
Jars with lids and bands

Method

Here is the step-by-step method for making crab apple jelly:

Wash the crab apples and remove the stems and any bruised spots. Cut them into quarters and place them in a large saucepan.
Add water to the saucepan and bring it to a boil. Reduce the heat and let it simmer for 20-25 minutes, or until the apples are soft.
Use a potato masher or fork to mash the apples in the saucepan.
Place a cheesecloth over a jelly bag or fine-mesh strainer and place it over a large bowl. Pour the apple mixture into the cheesecloth and let it drain for several hours or overnight.
Measure the juice extracted from the crab apples. You should have around 3 cups of juice.
Return the juice to the saucepan and add sugar to it. Bring the mixture to a boil and let it simmer for 10-15 minutes, or until the sugar dissolves.
Add the liquid pectin to the saucepan and let it boil for another 5 minutes, stirring frequently.
Remove the saucepan from heat and skim off any foam from the top.
Pour the hot jelly into sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims clean and seal the jars with lids and bands.
Process the jars in a canner or large pot with a lid and rack for 10 minutes. Remove the jars and let them cool at room temperature for 24 hours.

Notes

Here are some notes for making crab apple jelly:

Use only ripe crab apples.
If you don't have a jelly bag or fine-mesh strainer, you can use a coffee filter or several layers of cheesecloth over a strainer.
Do not squeeze the cheesecloth or jelly bag while draining the apple mixture, as it will result in cloudy jelly.
Make sure to sterilize the jars before filling them with jelly.
You can store the jars of crab apple jelly in a cool, dark place for up to a year.

Nutrition Info

The nutrition information for crab apple jelly is as follows:

Calories: 45
Total Fat: 0g
Sodium: 0mg
Total Carbohydrates: 12g
Sugars: 12g
Protein: 0g

Recipes FAQ

Here are some frequently asked questions about crab apple jelly:

Can I use frozen crab apples for making jelly?

Yes, you can use frozen crab apples to make jelly.

Can I use a different type of pectin?

Yes, you can use a different type of pectin, but make sure to follow the instructions on the package.

Why is my jelly cloudy?

Your jelly may be cloudy if you squeezed the cheesecloth or jelly bag while draining the apple mixture.

How long can I store crab apple jelly?

You can store crab apple jelly in a cool, dark place for up to a year.

Recipe Tips

Here are some tips for making crab apple jelly:

Use a candy thermometer to ensure that the jelly reaches the right temperature.
Add a cinnamon stick or a few cloves to the apple mixture for a spiced flavor.
You can use crab apple jelly as a glaze for meats or as a topping for ice cream.