Crab Apple Jelly
Nutritional Info
- Servings Per Recipe: 56
- Amount Per Serving
- Calories: 79.8
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 2.2 mg
- Total Carbs: 20.4 g
- Dietary Fiber: 0.0 g
- Protein: 0.0 g
View full nutritional breakdown of Crab Apple Jelly calories by ingredient
Introduction
My old neighbourhood streets are lined with crab apple trees, which are never sprayed or treated but are always overburdened with fruit at the end of the summer. I didn't want to see it all go to waste for yet another year so I picked a bunch one morning and made this incredibly delicious jelly! My old neighbourhood streets are lined with crab apple trees, which are never sprayed or treated but are always overburdened with fruit at the end of the summer. I didn't want to see it all go to waste for yet another year so I picked a bunch one morning and made this incredibly delicious jelly!Number of Servings: 56
Ingredients
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6 1/2 lbs crab apples, chopped (do not peel or core)
10 cups water
5 cups sugar
Directions
In large pot, bring the crab apples and water to a boil.
Reduce heat, cover and simmer, stirring occasionally, until very soft - about 30 minutes.
Crush roughly with a potato masher.
Pour into a cheesecloth-lined strainer set over a large bowl and let drain 6-8 hours in the fridge.
Pour juice into a clean pot and boil until reduced to about 5 cups.
Add sugar and return to a boil.
Cook, stirring often and skimming off foam, for 18-20 minutes - until jelly gels on a cold plate.
Ladle into jars and process in a water bath canner for 10 minutes (1/2 pints or pints)
Serving Size: Makes 7 cups, 56 2-tbsp servings
Reduce heat, cover and simmer, stirring occasionally, until very soft - about 30 minutes.
Crush roughly with a potato masher.
Pour into a cheesecloth-lined strainer set over a large bowl and let drain 6-8 hours in the fridge.
Pour juice into a clean pot and boil until reduced to about 5 cups.
Add sugar and return to a boil.
Cook, stirring often and skimming off foam, for 18-20 minutes - until jelly gels on a cold plate.
Ladle into jars and process in a water bath canner for 10 minutes (1/2 pints or pints)
Serving Size: Makes 7 cups, 56 2-tbsp servings