Crabapple Jelly Recipe2013-04-30
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- Prep Time : 30m
- Cook Time : 40m
- Ready In : 1:10 h
This crabapple jelly recipe is a real boon if you have access to crab apples.
Jelly may seem like a daunting thing to make but not really. Once you have tried it a couple of times, making crab apple jelly, or any jelly, is pretty simple.
See below for more tips.
- 3-4 quarts of crab apples
- 1/2 cup vinegar
- 1 stick of cinnamon
- 1 teaspoon whole cloves wrapped in a cheese cloth bag
- 5 cups sugar
Boil the crab apples in a large pot with enough water to cover for about 20 minutes. Mash down and put everything into a jelly bag to drain overnight, or at least for several hours.
Measure 5 1/2 cups of the drained juice. Boil the juice, vinegar, cinnamon and cloves for 4-5 minutes. Remove the cinnamon stick and bag of cloves. Bring back to a full boil. Add the sugar slowly, stirring all the time. Boil for 30 minutes, stirring often so it won’t boil over.
Remove from the heat, stir up and remove all of the foam.
Put the jelly into hot sterilized jars and top each jar with melted wax. When the wax has hardened, put the lids on firmly and label.
- Do NOT squeeze the juice out of the jelly bag to make the process go faster. It will just make the juice cloudy.
- If you haven’t made jelly before, the wax referred to is a special parrafin wax that you can buy quite cheaply in hardware stores. It is made especially for jams and jellies.
You do need to drain the juice in a jelly bag for quite a while.
One tip though – As I said above, please don’t squeeze the jelly bag to try to get the juice out faster, or to try to get what you think will be a greater quantity of juice. It will just make the juice cloudy and the end result will not be the beautiful jewel-like clear jelly we want.
If you have access to a crab apple tree and have been looking for crabapple recipes, start with this luscious jelly recipe.
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