Will post my spiced crab apple jelly recipe shortly. It's really good, and easy, too.
https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/crabapp.jpg
https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/crabapp.jpg
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
I spent some time crab apple picking this weekend!
- Thread starter dawnnys
- Start date
Rec: Refrigerator Spiced Crabapple Jelly
Original recipe was posted by Barb in VA (thanks, Barb), although I've made some minor changes.
Source: The Forgotten Art of Making Old Fashioned Jellies, Jams, Preserves, Conserves, Marmalades, Butters, Honeys and Leathers C.1977
3 lbs crabapples
2 Tbsp apple cider vinegar
Pinch allspice
~3 C water
1/4 tsp cinnamon
Pinch ground cloves
sugar
Clean apples and remove stems and blossom ends of crab apples; cut into halves, cross-wise.
Put prepared apples in a large bowl and add enough water just until the apples begin to float. Add spices and vinegar, and cook until the apples are soft (about 20 minutes).
Mash the fruit while it is still in the bowl, and then line a strainer/colander with a piece of wet cheesecloth. Allow the juice to drip through into the bowl overnight. Do not squeeze the bag to hurry things along - squeezing (or pushing through the colander) will not hurt the flavor of the jelly, but it will cloud it as minute particles of pulp will come through into the juice.
When the juice has dripped through, measure out the liquid and add equal (or slightly less) amounts sugar. Bring the juice to a slow boil, stirring, until the jelly sheets off the spoon (about 20-30 minutes).
Skim any impurities off of the top of the liquid that has collected, and pour into jelly glasses - refrigerate. (Process if you want to store them out of the refrigerator before you open them, if you are making them to give as gifts, etc., but I just keep them in the refrigerator, and they last quite a long time.)
Original recipe was posted by Barb in VA (thanks, Barb), although I've made some minor changes.
Source: The Forgotten Art of Making Old Fashioned Jellies, Jams, Preserves, Conserves, Marmalades, Butters, Honeys and Leathers C.1977
3 lbs crabapples
2 Tbsp apple cider vinegar
Pinch allspice
~3 C water
1/4 tsp cinnamon
Pinch ground cloves
sugar
Clean apples and remove stems and blossom ends of crab apples; cut into halves, cross-wise.
Put prepared apples in a large bowl and add enough water just until the apples begin to float. Add spices and vinegar, and cook until the apples are soft (about 20 minutes).
Mash the fruit while it is still in the bowl, and then line a strainer/colander with a piece of wet cheesecloth. Allow the juice to drip through into the bowl overnight. Do not squeeze the bag to hurry things along - squeezing (or pushing through the colander) will not hurt the flavor of the jelly, but it will cloud it as minute particles of pulp will come through into the juice.
When the juice has dripped through, measure out the liquid and add equal (or slightly less) amounts sugar. Bring the juice to a slow boil, stirring, until the jelly sheets off the spoon (about 20-30 minutes).
Skim any impurities off of the top of the liquid that has collected, and pour into jelly glasses - refrigerate. (Process if you want to store them out of the refrigerator before you open them, if you are making them to give as gifts, etc., but I just keep them in the refrigerator, and they last quite a long time.)
Thanks for the recipe Dawn. I think I'll try it with my small northern variety apples.
I planted 2 trees last year, and this summer I have about 10 small apples, too small to really do anything with, but this jelly would be nice. I'm hoping the apples get bigger as the trees mature.
I planted 2 trees last year, and this summer I have about 10 small apples, too small to really do anything with, but this jelly would be nice. I'm hoping the apples get bigger as the trees mature.