Crab apple jelly !


One bite of this jelly and on cannot live without it. Here we like it more than our homemade strawberry jam! We spread it on our morning toasts and I use it for my  Port Duck Magret recipe. It is also delicious melted to glaze an apple cake. 

Pommettes au Fairmont le Manoir Richelieu

Crab Apples are sold at markets at the end of the summer and sometimes offered by neighbours or friends who find themselves with too many crab apples for their own need.

Ideally look for crab apples with a deep red color wich has sometimes a pinkish flesh. These are the best for the most flavourfull jelly eventhough  less red crab apples will give good results. In the province of Quebec, the crabapples are ready to harvest from mid august to the beginning of september.. Choose them without any bruise or brown spots which indicate there is not enough pectin in them to get a good jelly.

I often prepare the juice and freeze in containers of 4 cups (1 liter) ready to make jelly in the less busy winter days. I then only have to defrost the juice and proceed with the recipe.  The maximal amount of juice to cook in a single batch is 4 cups ( 1 liter); a larger amount alter the taste of the jelly and takes much more time to jell.  For a nice clear jelly do not push on the jelly bag while draining.You will notice that  I only indicated a degree to test the jelly I much prefer this foolproof method which is much more practical than to place a plate in the freezer and wait to see if the jelly is set. 

Crabapple Jelly

It is easier to remove the stem of the crabapples when we first cut them in two. Whent the jelly is close to the degree required, remove jars from oven. 

Prep Time40 minsCook Time1 hr 50 minsTotal Time2 hrs 30 mins

 4 lbs crabapples including peel, seeds without stalks, cut in 2
 ¾ cup (150 g) sugar for each cup ( 250 ml) of crabapple juice

1

Put crabapples in a large stainless steel casserole and enough cold water to cover them. Bring to boil, reduce heat and cook on medium heat 40 Minutes. Let cool 30 Minutes.

2

Put crabapples and juice in a jelly bag or a large piece of cotton cloth (I use a clean old pillowcase), tie with a cordon and let drip in a large bowl for 6 to 8 hours. For a clear jelly it is important not to press on the bag to extract juice.

3

Put jars in a large casserole, cover with water, bring to a boil and boil 10 Minutes. Leave jars in hot water while jelly is cooking. Put lids in hot water.

4

Put juice in a large deep casserole, bring to a boil, reduce heat and cook on medium-high 10 Minutes. Skim the white foam while jelly is cooking.

5

Add sugar( - 3 cups -750 ml for 4 cups (1 litre) of juice)) and cook on high heat until a thermometer reaches 220 °F (105 °C) - at 1000 feet altitude 219 °F (104 °C).

6

Immediately pour jelly into hot jars, leaving 1/2 inch (1 cm) headspace. To remove any residu pour jelly through a sieve placed on the canning funnel. Cap jars.

7

Place a rack in the large water filled casserole. Lower the filled jars into the casserole leaving allowing space for the boiling water to circulate. As needed, add hot water to cover jars by 1 inch (2 cm ), bring to boil and boil 5 Minutes. remove jars and let cool to room temperature before storing in a cool place.

Ingredients

 4 lbs crabapples including peel, seeds without stalks, cut in 2
 ¾ cup (150 g) sugar for each cup ( 250 ml) of crabapple juice

Directions

1

Put crabapples in a large stainless steel casserole and enough cold water to cover them. Bring to boil, reduce heat and cook on medium heat 40 Minutes. Let cool 30 Minutes.

2

Put crabapples and juice in a jelly bag or a large piece of cotton cloth (I use a clean old pillowcase), tie with a cordon and let drip in a large bowl for 6 to 8 hours. For a clear jelly it is important not to press on the bag to extract juice.

3

Put jars in a large casserole, cover with water, bring to a boil and boil 10 Minutes. Leave jars in hot water while jelly is cooking. Put lids in hot water.

4

Put juice in a large deep casserole, bring to a boil, reduce heat and cook on medium-high 10 Minutes. Skim the white foam while jelly is cooking.

5

Add sugar( - 3 cups -750 ml for 4 cups (1 litre) of juice)) and cook on high heat until a thermometer reaches 220 °F (105 °C) - at 1000 feet altitude 219 °F (104 °C).

6

Immediately pour jelly into hot jars, leaving 1/2 inch (1 cm) headspace. To remove any residu pour jelly through a sieve placed on the canning funnel. Cap jars.

7

Place a rack in the large water filled casserole. Lower the filled jars into the casserole leaving allowing space for the boiling water to circulate. As needed, add hot water to cover jars by 1 inch (2 cm ), bring to boil and boil 5 Minutes. remove jars and let cool to room temperature before storing in a cool place.

Crabapple Jelly
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