Crabapple Jelly Or Jam Recipes

CRAB APPLE JELLY

Steps:

• Prepare your apples by washing, removing the stems and cutting off the blossom ends. You can leave whole or cut in half. If your apples come from a wild tree (ie. not sprayed), you may want to cut in half to make sure the inside is good. That's what I did.
• Place prepared apples into a large stock pot and add water, just until it just peeks through the top of the apples (if any of your apples are floating, you've got too much). Bring to a boil over high heat, then reduce heat and simmer, without stirring, until apples are softened, 10-15 minutes.
• While fruit is simmering, place a large colander over a bowl and line with tripled-up cheesecloth, a piece of muslin or a cotton pillow case.
• When fruit is tender, pour into prepared colander and leave to drain for 2-3 hours. RESIST THE URGE TO POKE, PRESS OR SQUEEZE the pulp to get more juice. It will make for a cloudy jelly. Just let gravity do it's work and discard the pulp when draining stops.
• Measure out the amount of juice and make note of how many cups of juice you have (I got 3 cups of juice out of this basket of apples). Add the juice to a large pot and bring to a boil over high heat. Reduce heat to medium and simmer, stirring, for about 20 minutes, skimming off any foam, as necessary.
• Meanwhile, measure out sugar. You'll need 3/4 cup of sugar for every cup of apple juice that you had. (So if you had 4 cups of juice, you'll need 3 cups of sugar). Place the sugar in a stainless steel or oven-proof bowl (or on a baking sheet, alternately) and pop into a 300° oven anywhere from 5-15 minutes, stirring it around a couple of times (time in the oven will vary depending on how much sugar/oven etc., so WATCH CLOSELY. It should be hot to the touch, but not so hot it starts to melt around the edges.).
• When sugar is hot, remove from oven. Remove pot with apple juice from the heat. Stir in the hot sugar just until it is dissolved. Place the pot back on the heat and WITHOUT STIRRING, boil for 5-8 minutes, until jelly reaches 220° on a thermometer or passes the cold plate test*.
• Ladle jelly into clean jars and leave with lids off until almost cool (without moving jars around). When jelly is almost cool, seal with lids. Let stand in a sunny window, undisturbed for 24 hrs. Wax and store.

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!

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.

SURE.JELL APPLE OR CRAB APPLE JELLY

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
• Remove stems and blossom ends from unpeeled apples. Core apples; cut into small pieces. Place in large saucepan; add water. Bring to boil. Reduce heat to low; cover and simmer 10 min., stirring occasionally. Crush cooked apples; cover and simmer 5 min. Place three layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 7 cups prepared juice into 6- or 8-qt. saucepot. (If needed, add up to 1/2 cup water for exact measure.)
• Stir pectin into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

CRABAPPLE JAM

Steps:

• Cook crabapples in 2 cups water until they begin to pop (about 20 minutes).
• Press the cooked crabapples through a sieve or food mill.
• In a large saucepan or kettle, combine pulp, lemon juice, apple juice and water.
• Add honey.
• Bring to a rolling boil; boil 1 minute, stirring frequently.
• When the jam starts to "sheet" from the edge of the spoon it has begun to jell.
• Remove from heat.
• Pour into sterilized jars, seal, and process 10 minutes in boiling water bath.

CRAB APPLE JELLY

Steps:

• Wash and drain the fruit, then cut the apples in half and add to a large, heavy-based saucepan with an equal quantity of water and the pared lemon zest. Bring to the boil, then reduce the heat and simmer for 20-25 mins until the apples are pulpy. Stir occasionally using the back of a wooden spoon to help break down the fruit.
• Remove from the heat and allow to cool a little. Place the fruit pulp in a jelly bag and allow the juice to drip through into a large bowl (this will take several hours, so doing this overnight is ideal). If you force the fruit through, this will create a cloudy jelly.
• Put two small, sterilised saucers in the freezer - you will use these to test the setting point of the jam. You can sterilise the saucers by washing them in hot soapy liquid, rinsing and placing in an oven at 180C/160C fan/gas 4 for 5 mins. Remove carefully and allow to cool.
• Weigh the fruity liquid and return to a large saucepan. Weigh three quarters of sugar to your total liquid amount (for example, if you have 400g of liquid, add 300g of sugar).
• Add the sugar to the juice with the lemon juice, and stir over a medium heat until completely dissolved. Turn up the heat and bring the fruit to the boil. Stir occasionally and allow to boil hard for about 8 mins, removing any scum with a spoon. If using a thermometer, you're looking to reach 105c. If not, check the setting point of the liquid after 8 mins by removing a saucer from the freezer and adding a teaspoon of the liquid to the plate. Allow to sit for a minute, then push your finger through the liquid. If it starts to wrinkle, the jelly is ready. If not, return to the boil and try again after another minute.
• Pour into sterilised jars and allow to cool completely. Store in a cool, dark place.

CRAB-APPLE JELLY

Steps:

• Wash and quarter apples; place in a 6-quart saucepan. Add 6 cups water; place over medium-high heat; bring to a boil. Reduce to a simmer; cook until very soft, 45 to 60 minutes; remove from heat. Pour into a bowl through a fine mesh strainer lined with two layers of damp cheesecloth. Gather cheesecloth; tie into a bundle. Suspend from a wooden-spoon handle set over bowl; drain, without pressing solids, 1 hour, to yield about 4 cups juice.
• Place juice in a saucepan over medium-high heat; bring to a simmer. Cook for 10 minutes; skim foam. Add sugar; stir to dissolve. Clip on a candy thermometer; cook until the temperature reaches 220 degrees, skimming foam. Pour into jars, let cool, and keep refrigerated for up to 6 months.