Mary Wynne's Crabapple Jelly recipe

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Ingredients

8 cups fresh crabapples
water as needed
3 cups white sugar
1 (3 inch) cinnamon stick

Nutrition Info

93.8 calories
carbohydrate: 24.3 g
cholesterol: : -
fat: 0.1 g
fiber: 0.3 g
protein: 0.1 g
saturatedFat: : -
servingSize: -
sodium: 0.3 mg
sugar: 18.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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 no 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.

  2. Strain the apples and juice through 2 or 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 to the top. Next, stir in the sugar until completely dissolved. Continue cooking at a low boil until the temperature reaches 220 to 222 degrees F (108 to 110 C). Remove from heat.

  3. Pour the jelly into sterile small decorative jars leaving 1/4 inch headspace. Process in a hot water bath to seal.

Recipe Yield

4 cups

Recipe Note

This is a fresh tasting, pure jelly with no pectin added. Just the goodness of your backyard. No commercial pectin is required as crabapples have high natural pectin content.

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