Quebec's Spiced Crabapple Jelly
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.
·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
- 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.
- Ladle into sterilized jars. Seal while hot with a thin layer of paraffin.