quebec's spiced crabapple jelly
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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prep time
cook time
50 Min
method
Stove Top
yield
Makes 8 (6 ounce jars)
Ingredients
- - 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
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Step 1Wash and remove blossom ends and stems from crabapples.
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Step 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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Step 3Strain through jelly bag overnight.
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Step 4Add strained crabapple juice into a saucepan and add the vinegar .
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Step 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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Step 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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Step 7Ladle into sterilized jars. Seal while hot with a thin layer of paraffin.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Tag:
#Quick & Easy
Tag:
#For Kids
Category:
Jams & Jellies
Ingredient:
Fruit
Method:
Stove Top
Culture:
Canadian
Keyword:
#Quebec - Jellies
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