Quebec's Spiced Crabapple Jelly Recipe

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Quebec's Spiced Crabapple Jelly

Baby Kato


This recipe is posted for play in Culinary Quest - Quebec. The recipe is from "Laura Secord Canadian Cookbook". A well loved book with many treasured recipes.

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.

pinch tips: How to Melt and Soften Butter



Makes 8 (6 ounce jars)


24 Hr


50 Min


Stove Top


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

Directions Step-By-Step

Wash and remove blossom ends and stems from crabapples.
Combine in a large pan with enough water to cover.

Bring to a boil and simmer, uncovered, for 20 minutes or until mushy.
Strain through jelly bag overnight.
Add strained crabapple juice into a saucepan and add the vinegar .
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.
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.
Ladle into sterilized jars. Seal while hot with a thin layer of paraffin.

About this Recipe

Course/Dish: Jams & Jellies
Main Ingredient: Fruit
Regional Style: Canadian
Other Tags: Quick & Easy, For Kids