Quebec's Spiced Crabapple Jelly
Our early Canadian cookbook suggests that if you have a large family to cook for there is little use in making crab apple jelly in small quanitities. This recipe makes 8 (6 ounce jars).
Hope you will enjoy.
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- 6 quarts crabapples
- 5 1/4 cups crabapple juice (after straining cranberries overnight)
- 1/2 cup white vinegar
- 1 (4 inch) stick cinnamon, broken
- 1 tbsp whole cloves
- 5 cups white sugar
1Wash and remove blossom ends and stems from crabapples.
2Combine in a large pan with enough water to cover.
Bring to a boil and simmer, uncovered, for 20 minutes or until mushy.
3Strain through jelly bag overnight.
4Add strained crabapple juice into a saucepan and add the vinegar .
5Tie 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.
6Slowly stir in the sugar. Bring to a boil, uncovered for 25 minutes, or until a spoonful when chilled quickly has the desired consistency.
7Ladle into sterilized jars. Seal while hot with a thin layer of paraffin.