Crab Apple Jelly Recipe
Summary
Preparation Time20 MinCooking Time30 Min
Ready In50 MinDifficulty LevelMedium
Ingredients
| Crab apples - 5 pounds | ||
| Water | 8 Cup (16 tbs) | |
| Sugar - as needed | ||
| Vanilla | 1 Teaspoon | |
Directions
GETTING READY
1. Remove blossom ends and stems of apples; cut into half.
MAKING
2. In a large kettle, place apples and pour water just to cover; cook until apples are very tender.
3. Into a jelly bag, pour the cooked apples and extract juice; do not force or squeeze to extract juice.
4. Into the kettle, measure and pour juice; add 3/4th cup sugar for every one cup of juice and bring it to broiling over high heat.
5. Quickly boil to jellying state.
6. Remove kettle from heat; skim and stir in vanilla, if desired.
FINALISING
7. Into hot sterilized jars, pour jelly leaving 1/8 inch empty on top of the jar.
8. Using a clean and dry kitchen towel, wipe the rim of jar and adjust lid.
9. Into a canner of boiling water, place the jars and process for about 5 minutes; start noting processing time after water in the canner returns to boiling.
10. Remove jars and place over a clean towel.
11. Let the jars cool down and seal completely until they are self-sealing type.
12. Alternately, hot mixture can be poured into sterilized jelly glasses leaving ½ inch on top.
13. Immediately pour melted paraffin to cover 1/8 inch of bottle.
SERVING
14. Serve Crab Apple Jelly as relish.
1. Remove blossom ends and stems of apples; cut into half.
MAKING
2. In a large kettle, place apples and pour water just to cover; cook until apples are very tender.
3. Into a jelly bag, pour the cooked apples and extract juice; do not force or squeeze to extract juice.
4. Into the kettle, measure and pour juice; add 3/4th cup sugar for every one cup of juice and bring it to broiling over high heat.
5. Quickly boil to jellying state.
6. Remove kettle from heat; skim and stir in vanilla, if desired.
FINALISING
7. Into hot sterilized jars, pour jelly leaving 1/8 inch empty on top of the jar.
8. Using a clean and dry kitchen towel, wipe the rim of jar and adjust lid.
9. Into a canner of boiling water, place the jars and process for about 5 minutes; start noting processing time after water in the canner returns to boiling.
10. Remove jars and place over a clean towel.
11. Let the jars cool down and seal completely until they are self-sealing type.
12. Alternately, hot mixture can be poured into sterilized jelly glasses leaving ½ inch on top.
13. Immediately pour melted paraffin to cover 1/8 inch of bottle.
SERVING
14. Serve Crab Apple Jelly as relish.
Chef
