Quebecs Spiced Crabapple Jelly Recipes

QUEBEC'S SPICED CRABAPPLE JELLY

Steps:

• 1. Wash and remove blossom ends and stems from crabapples.
• 2. Combine in a large pan with enough water to cover. Bring to a boil and simmer, uncovered, for 20 minutes or until mushy.
• 3. Strain through jelly bag overnight.
• 4. Add strained crabapple juice into a saucepan and add the vinegar .
• 5. Tie in cheesecloth; add cinnamon stick and cloves. Add the spices in cheesecloth to the pot of juice and bring to a boil, uncovered for 3 minutes and remove the spice bag.
• 6. Slowly stir in the sugar. Bring to a boil, uncovered for 25 minutes, or until a spoonful when chilled quickly has the desired consistency. Stir frequently.
• 7. Ladle into sterilized jars. Seal while hot with a thin layer of paraffin.

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.

CRABAPPLE HOT PEPPER JELLY

Steps:

• In a Dutch oven, combine crabapples with water.
• Cover and bring slowly to simmer.
• Cook until crabapples are very soft.
• Pour into a colander lined with a square of dampened cheesecloth and placed over a deep bowl.
• Weight down with a saucer and heavy can.
• Let stand until dripping stops.
• Discard pulp.
• Pour collected juice into a liquid measure.
• Add enough vinegar to make 3 cups.
• Combine in a saucepan with sugar.
• Bring to a boil, stirring constantly.
• Add peppers, then boil briskly for 8 to 10 minutes or until set.
• Stir for 7 minutes to prevent floating peppers.
• Pour jelly into hot, sterilized 8-ounce canning jars.
• Seal with two-piece canning lids.
• Let cool, then refrigerate.
• For long-term unrefrigerated storage, process in boiling water bath for 5 minutes immediately after sealing jars.
• NOTE: To test for set, remove pan from heat.
• Dip a cold metal spoon into the liquid and hold well above the steam.
• Turn spoon sideways and let liquid run off.
• When it forms two drops that run together and drip from edge of spoon, jelling point has been reached.

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.

SPICED CRABAPPLES

Steps:

• Combine sugar, water and vinegar in a large stainless or enamel saucpan.
• Break up cinnamon and tie up with allspice and cloves in a large square of cheesecloth and add to pan.
• Bring to a boil and boil for 10 minutes.
• Add prepared crabapples and return pan to a boil, reduce heat and boil GENTLY for 10 to 15 minutes.
• Remove spice bag.
• Pack into clean hot jars to 3/4 inch from rim and add boiling syrup to cover, leaving 1/2 inch head space.
• Do the jar thing.
• Process in a boiling water bath for 20 minutes at altitudes up to 1000 feet.