Crabapple Jelly Recipes

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CRAB APPLE JELLY



Crab Apple Jelly image

A lovely tangy Jelly, and well worth the effort of making it! I have never made Jelly before and I found this easy recipe on the webb. Having just recently moved into a new house with a large garden we actually "found" a crab apple tree and I was determined to use the ripe fruit. I am so pleased that I did.

Provided by JoyfulCook

Categories     Jellies

Time P1DT30m

Yield 1 7 oz jar

Number Of Ingredients 4

250 g crabapples
water
sugar (superfine or caster)
1 lemon

Steps:

  • Wash the crab apples. Remove the stalks and cut off the bottom and any bad parts.
  • Put the crab apples in a saucepan and cover with water. Bring to the boil and simmer for approximately half an hour.
  • Strain the pulp. Crab apple jelly is normally strained through muslin, which results in a clear jelly and leave it overnight.
  • Measure the juice and add the sugar. To every 4 cups of juice add 3 cups of sugar. Squeeze the lemon and add to the juice and sugar. Boil the jelly. Skim off any white froth that forms on the surface - this is the stuff that makes the jelly cloudy - so the more you can get rid of, the clearer your jelly will be.
  • Once the jelly starts the thicken, test it every couple of minutes on the back of a cold spoon. If it sets, it's ready. Pour into sterilised jars and seal.
  • Tightly seal while still slightly warm. Store in a cool, dark and dry place.
  • 250g or 8.oz will make approximately 200ml, 6.7 fl oz of jelly).

Nutrition Facts : Calories 16.8, Fat 0.2, Sodium 1.2, Carbohydrate 5.4, Fiber 1.6, Sugar 1.4, Protein 0.6

MARY WYNNE'S CRABAPPLE JELLY



Mary Wynne's Crabapple Jelly image

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.

Provided by DDPD

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 15m

Yield 32

Number Of Ingredients 4

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

Steps:

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

Nutrition Facts : Calories 93.8 calories, Carbohydrate 24.3 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.1 g, Sodium 0.3 mg, Sugar 18.7 g

CRAB-APPLE JELLY



Crab-Apple Jelly image

Make this jelly in the fall, when crab apples are plentiful. It can then be canned and enjoyed throughout the year.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes about 4 cups

Number Of Ingredients 3

4 pounds crab apples
6 cups water
3 cups sugar

Steps:

  • Wash and quarter apples; place in a 6-quart saucepan. Add 6 cups water; place over medium-high heat; bring to a boil. Reduce to a simmer; cook until very soft, 45 to 60 minutes; remove from heat. Pour into a bowl through a fine mesh strainer lined with two layers of damp cheesecloth. Gather cheesecloth; tie into a bundle. Suspend from a wooden-spoon handle set over bowl; drain, without pressing solids, 1 hour, to yield about 4 cups juice.
  • Place juice in a saucepan over medium-high heat; bring to a simmer. Cook for 10 minutes; skim foam. Add sugar; stir to dissolve. Clip on a candy thermometer; cook until the temperature reaches 220 degrees, skimming foam. Pour into jars, let cool, and keep refrigerated for up to 6 months.

CRABAPPLE JELLY



Crabapple Jelly image

Nothing beats opening a fresh jar of crabapple jelly and smearing a generous amount on toast to remind you of warm fall days.Courtesy of Barbara Mayhew, myislandbistrokitchen.com, Charlottetown

Provided by Food Network Canada

Categories     breakfast,fruit,Great Canadian Cookbook,Healthy

Time 5h35m

Yield 5 - 6 servings

Number Of Ingredients 5

4 lb(s) (1.8 kg) crabapples, blossom and stem ends removed
7 cups (1 ¾ L) water
Granulated sugar (see step 7 for amount)
3 - 4 Tbsp (45-50 mL) fresh lemon juice, strained
1 tsp (5 mL) butter

Steps:

  • Add crabapples and water to large pot and set over high heat.
  • Bring to boil; reduce heat and cook for 40 to 45 minutes, or until apples have softened and begun to break down. Gently mash any large chunks of apple with a potato masher.
  • Line large colander with double thickness cheesecloth and place over large pot. Pour apple pulp into colander. Let mixture drip for about 20 minutes. Gather ends of cheesecloth together and tie tightly with all-purpose twine, making a jelly bag with hanging loop.
  • Place large pot or bowl on floor between two chairs. Suspend jelly bag from broom handle, over pot, supporting broom on chairs. Allow jelly bag to drip on its own for 3 to 4 hours or overnight, until no more drips appear. Resist the urge to squeeze the jelly bag; this could cause pulp to escape bag, resulting in cloudy juice and jelly.
  • Meanwhile, place 3 saucers in the freezer.
  • Place 6 clean 1-cup (250 mL) Mason jars upright in a large pot. Cover jars with water; heat to 180°F (82ºC) to sterilize jars. Keep jars hot until ready to use.
  • When jelly bag is no longer dripping, discard bag and apple pulp. To determine amount of sugar needed, pour extracted juice into liquid measure. Measure ¾ cup (175 mL) sugar for each cup of juice. Pour juice and sugar into pot.
  • Add lemon juice to sugar mixture. Stir to dissolve sugar. Add butter. Bring mixture to rolling boil; reduce heat to medium-high and continue to boil for about 20 minutes, stirring occasionally.
  • To test for doneness, remove saucer from freezer and drop 2 tsp (10 mL) jelly onto cold plate. Return saucer to freezer for 1 minute. Remove from freezer and push the jelly gently with finger. If jelly wrinkles, it is done. If it does not wrinkle, keep cooking jelly, testing every 5 minutes until done. Do not overcook.
  • Skim any remaining foam from jelly. Using canning funnel, pour hot jelly into sterilized jars, leaving between ¼ inch (5 mm) headroom. Heat jar lids and immediately place over hot filled jars. Tighten rim onto each jar.
  • Allow jelly jars to sit at room temperature for several hours to set then store in cold room or refrigerator. Alternatively, process in hot water bath following canner manufacturer's directions.

CRAB APPLE JELLY



Crab apple jelly image

Use the crab apples from the garden - they're not readily available commercially - to make this delicious recipe

Provided by letardis

Time 2h

Yield Makes Jars

Number Of Ingredients 0

Steps:

  • Wash the apples, removing any bruised fruit. Put in a saucepan, fill with water to just cover the apples.
  • Bring to the boil and simmer until the fruit is soft (about 30 minutes).
  • Pour the pulp into a jelly bag or several layers of muslin and let drip overnight into a pan. Do NOT squeeze the bag or it will make the juice cloudy.
  • The next day, measure the juice, and add sugar in the ratio of 10 parts juice to 7 of sugar. Add some lemon juice, then bring to the boil, stirring to dissolve the sugar.
  • Keep at a rolling boil for 40 minutes, skimming off the froth. To test the set, chill a dessertspoon in the refrigerator.
  • When the jelly is set, it will solidify on the back of the spoon. Pour into warm, sterilised preserving jars and tightly seal while still slightly warm. Store in a cool dark place.

CRABAPPLE HOT PEPPER JELLY



Crabapple Hot Pepper Jelly image

The snap of autumn in a jar. A perfect accent for chicken or pork and very tasty with cream cheese. Posted in response to a recipe request. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.

Provided by Molly53

Categories     Jellies

Time 40m

Yield 6 Half Pints

Number Of Ingredients 6

2 lbs crabapples
1 1/2 cups water
red wine vinegar
3 3/4 cups granulated sugar
1 cup green bell pepper
1/3 cup hot pepper (mix and match hot peppers for color and preferred degree of heat)

Steps:

  • In a Dutch oven, combine crabapples with water.
  • Cover and bring slowly to simmer.
  • Cook until crabapples are very soft.
  • Pour into a colander lined with a square of dampened cheesecloth and placed over a deep bowl.
  • Weight down with a saucer and heavy can.
  • Let stand until dripping stops.
  • Discard pulp.
  • Pour collected juice into a liquid measure.
  • Add enough vinegar to make 3 cups.
  • Combine in a saucepan with sugar.
  • Bring to a boil, stirring constantly.
  • Add peppers, then boil briskly for 8 to 10 minutes or until set.
  • Stir for 7 minutes to prevent floating peppers.
  • Pour jelly into hot, sterilized 8-ounce canning jars.
  • Seal with two-piece canning lids.
  • Let cool, then refrigerate.
  • For long-term unrefrigerated storage, process in boiling water bath for 5 minutes immediately after sealing jars.
  • NOTE: To test for set, remove pan from heat.
  • Dip a cold metal spoon into the liquid and hold well above the steam.
  • Turn spoon sideways and let liquid run off.
  • When it forms two drops that run together and drip from edge of spoon, jelling point has been reached.

CRAB APPLE JELLY



Crab apple jelly image

Treat family and friends to homemade crab apple jelly - make up jars and enjoy with meat and game, or in cake fillings

Provided by Clare Knivett

Time 55m

Yield Makes 2 x 320ml jars

Number Of Ingredients 4

1½ kg crab apples
1 lemon, zest pared and half juiced
around 450g white caster or granulated sugar
Jelly bag

Steps:

  • Wash and drain the fruit, then cut the apples in half and add to a large, heavy-based saucepan with an equal quantity of water and the pared lemon zest. Bring to the boil, then reduce the heat and simmer for 20-25 mins until the apples are pulpy. Stir occasionally using the back of a wooden spoon to help break down the fruit.
  • Remove from the heat and allow to cool a little. Place the fruit pulp in a jelly bag and allow the juice to drip through into a large bowl (this will take several hours, so doing this overnight is ideal). If you force the fruit through, this will create a cloudy jelly.
  • Put two small, sterilised saucers in the freezer - you will use these to test the setting point of the jam. You can sterilise the saucers by washing them in hot soapy liquid, rinsing and placing in an oven at 180C/160C fan/gas 4 for 5 mins. Remove carefully and allow to cool.
  • Weigh the fruity liquid and return to a large saucepan. Weigh three quarters of sugar to your total liquid amount (for example, if you have 400g of liquid, add 300g of sugar).
  • Add the sugar to the juice with the lemon juice, and stir over a medium heat until completely dissolved. Turn up the heat and bring the fruit to the boil. Stir occasionally and allow to boil hard for about 8 mins, removing any scum with a spoon. If using a thermometer, you're looking to reach 105c. If not, check the setting point of the liquid after 8 mins by removing a saucer from the freezer and adding a teaspoon of the liquid to the plate. Allow to sit for a minute, then push your finger through the liquid. If it starts to wrinkle, the jelly is ready. If not, return to the boil and try again after another minute.
  • Pour into sterilised jars and allow to cool completely. Store in a cool, dark place.

Nutrition Facts : Calories 35 calories, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar, Fiber 0.2 grams fiber

SURE.JELL APPLE OR CRAB APPLE JELLY



SURE.JELL Apple or Crab Apple Jelly image

Turn five pounds of apples or crab apples into super yummy SURE.JELL Apple or Crab Apple Jelly! Tasty apple or crab apple jelly is perfect for gifting.

Provided by My Food and Family

Categories     Home

Time 3h

Yield Makes about 10 (1-cup) jars or 160 servings, 1 Tbsp. each.

Number Of Ingredients 5

7 cups prepared juice (buy about 5 lb. apples or crab apples)
5 cups water
1 box SURE-JELL Fruit Pectin
1/2 tsp. butter or margarine
9 cups sugar, measured into separate bowl

Steps:

  • Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
  • Remove stems and blossom ends from unpeeled apples. Core apples; cut into small pieces. Place in large saucepan; add water. Bring to boil. Reduce heat to low; cover and simmer 10 min., stirring occasionally. Crush cooked apples; cover and simmer 5 min. Place three layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 7 cups prepared juice into 6- or 8-qt. saucepot. (If needed, add up to 1/2 cup water for exact measure.)
  • Stir pectin into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 13 g, Fiber 0 g, Sugar 12 g, Protein 0 g

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    #time-to-make     #course     #main-ingredient     #preparation     #low-protein     #healthy     #5-ingredients-or-less     #jellies     #condiments-etc     #fruit     #easy     #low-fat     #dietary     #low-sodium     #low-cholesterol     #low-saturated-fat     #low-in-something     #apples     #4-hours-or-less

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