Crabapple Jelly

★★★★★ 1 Review
chillybb avatar
By Chilly Butt
from Detroit, MI

This recipe is somewhat incomplete. My gramma knew how to make a basic jelly and she left out the things she remembered. If anyone has anymore information that I can add to help make this recipe, it would be appreciated. I remember this jelly from my childhood. I thought, at the time, it could use more sugar. It had a tartness that didn't appeal to children. This is another recipe from the gram bag. Enjoy~ And Good Luck!

method Stove Top

Ingredients

  • 1 pkg
    crabapples, dark red, maybe 5 pounds
  • water
  • sugar
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How To Make

  • 1
    Wash apples, quartered, cores removed. Don't try to cook the whole package at once. Measure 2-21/2 quarts water to one quart cut apples. After cooking 25 minutes put in a bag (called apple or jelly bag). Let drip for hours or over night. Note: If you squeeze bag, it causes cloudy jelly. So, if you don't want clear jelly, squeeze the apples while dripping. Bring juice to a boil for 10-12 minutes. Put in sugar. 1 cup sugar, 1 cup juice, if tarter, 3 cups sugar to 1 quart juice. Boil 15 minutes and start testing. (Pectin not used in this recipe) Old boil method.
  • 2
    I hope it works out for any brave soul who can fathom this recipe. If anyone has any notions on adding more direction, I welcome them gladly.
  • 3
    This is the completed recipe. Given by Cin, Enjoy~ Remove stems and blossom ends from crabapples, and cut into quarters. Place them in a large stainless steel or other non-reactive pot or saucepan. Add enough water to be able to see, but not so much that the crabapples are floating. Bring to a boil, reduce heat to medium, and let simmer for 10-to-15 minutes. The apples should soften and change color. Strain the apples and juice through 2-to-3 layers of cheese cloth. You should have at least 4 cups of juice. Discard pulp, and pour the juice back into the pan. Bring to a simmer, and let cook for 10 minutes, (skim off any foam that comes up to the top). Next, stir in the sugar until completely dissolved. Continue cooking at a low boil until the temperature reaches 220° to 222°F. Remove from heat. Pour the jelly into sterile small decorative jars leaving 1/4" from top. Process in a hot water bath to seal.
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