Real Recipes From Real Home Cooks ®

quebec's spiced crabapple jelly

Recipe by
Baby Kato
Beautiful Shore Country, NB

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.

yield serving(s)
cook time 50 Min
method Stove Top

Ingredients For quebec's spiced crabapple jelly

  • 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

How To Make quebec's spiced crabapple jelly

  • 1
    Wash and remove blossom ends and stems from crabapples.
  • 2
    Combine in a large pan with enough water to cover. Bring to a boil and simmer, uncovered, for 20 minutes or until mushy.
  • 3
    Strain through jelly bag overnight.
  • 4
    Add strained crabapple juice into a saucepan and add the vinegar .
  • 5
    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.
  • 6
    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.
  • 7
    Ladle into sterilized jars. Seal while hot with a thin layer of paraffin.