quebec's spiced crabapple jelly
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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.
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yield
serving(s)
cook time
50 Min
method
Stove Top
Ingredients For quebec's spiced crabapple jelly
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6 quarts crabapples
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5 1/4 cups crabapple juice (after straining cranberries overnight)
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1/2 cup white vinegar
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1 (4 inch) stick cinnamon, broken
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1 tbsp whole cloves
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5 cups white sugar
How To Make quebec's spiced crabapple jelly
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1Wash and remove blossom ends and stems from crabapples.
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2Combine in a large pan with enough water to cover. Bring to a boil and simmer, uncovered, for 20 minutes or until mushy.
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3Strain through jelly bag overnight.
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4Add strained crabapple juice into a saucepan and add the vinegar .
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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.
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6Slowly 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.
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7Ladle into sterilized jars. Seal while hot with a thin layer of paraffin.
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