Quebec's Spiced Crabapple Jelly

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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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

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.

Printable Recipe Card

About Quebec's Spiced Crabapple Jelly

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

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