Crabapple Juice

CRABAPPLE JUICE



Crabapple Juice image

This is a great replacement for cranberry juice. I use it in punches and to de-sweeten commerical juice. My mom has a great dark red crabapple tree in her yard so I always have an abundant supply.

Recipe From food.com

Provided by lawiebe

Categories     Apple

Time P2DT30m

Yield 12 quarts

Number Of Ingredients: 4

12 quarts boiling water
5 quarts crabapples
12 teaspoons cream of tartar
jelly, bag
Calories147.1
Fat0.6
SaturatedFat0.1
Sodium31.8
Carbohydrate38.4
Protein0.7

Steps:

  • Clean the crabapples. I usually fill the sink with cold water and pour the apples in then give them a good swish.
  • Boil the water.
  • Pour the apples into as many containers you need making sure that each pot/pail is just over half full.
  • Add the creme of tartar to the boiling water and dissolve.
  • Pour the water into each container to fill.
  • Let stand 24 hours.
  • Drain through the jelly bag.
  • Discard apples.
  • I can the juice but it can be stored in the freezer too.
  • To can, sterilize the jars and lids.
  • Boil the juice and fill sterilized jars.
  • Make sure the lids pop as they cool as evidence of a good seal.


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.

Recipe From allrecipes.com

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
Calories93.8 calories
Carbohydrate24.3 g
Fat0.1 g
Fiber0.3 g
Protein0.1 g
Sodium0.3 mg
Sugar18.7 g

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.


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.

Recipe From marthastewart.com

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.


FRESH, HOMEMADE APPLE JUICE



Fresh, Homemade Apple Juice image

My mother had a creative way of using the apple cores and peels leftover from making apple pie: to make homemade apple juice. Store-bought apple juice is tasty, but it has a strong, distinct flavor with almost a hint of bitterness. To those with sensitive palates, it can be a little strong at times. Homemade juice, however, tastes surprisingly different as it is lighter and pleasantly sweet without the kick. Besides using a juicer, this is a super-easy way of making apple juice.

Recipe From allrecipes.com

Provided by megmeister

Categories     Drinks Recipes     Juice Recipes

Time 1h10m

Yield 5

Number Of Ingredients: 3

3 peels and cores from red apples - seeds removed
5 cups water
¼ cup white sugar
Calories81.8 calories
Carbohydrate21.4 g
Fat0.1 g
Fiber2 g
Protein0.2 g
Sodium7.9 mg
Sugar18.6 g

Steps:

  • Place the peelings and cores into a saucepan, and stir in the water. Bring to a boil, reduce heat to a simmer, and cook, stirring occasionally, until the water picks up the apple flavor and color, about 30 minutes. Drain the apple juice, discarding solid pieces, and stir in the sugar until dissolved. Allow to cool before drinking.




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Crabapple Juice | Blue Flame Kitchen

Recipe From : atcoblueflamekitchen.com
2019-07-02  · To prepare juice, combine crabapples with enough water to cover in a Dutch oven. Bring mixture to a boil; reduce heat and simmer, covered, until fruit is soft. Mash crabapples occasionally … ...
Servings: 4
Category: Beverages
  1. To prepare juice, combine crabapples with enough water to cover in a Dutch oven. Bring mixture to a boil; reduce heat and simmer, covered, until fruit is soft.
  2. To prepare juice, combine crabapples with enough water to cover in a Dutch oven. Bring mixture to a boil; reduce heat and simmer, covered, until fruit is soft.
  3. Strain through a jelly bag. Sweeten to taste. Juice may be cooled and frozen or processed in a boiling water bath.
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Crab Apple Juice - Summers Acres

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2012-12-03  · One recipe I found said to make the crab apple juice using crab apples 1 to 1 1/2 inches in diameter. It even said not to use the small dime-sized ones as it may not taste good. Ours are dime-sized, but I thought I’d give it a shot any way to see. First, I had to get the ladder out to pick some as we’ve pruned the tree to not hit cars parking in the driveway. Some of the crab apples … ...
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  2. Homemade Crabapple Pectin. Pectin is a starch that occurs in the walls of fruits and vegetables, giving them their firmness and structure. Easily squishable berries contain very little pectin, while much harder to squash apples are rich in it.
  3. Crabapple Jelly. You won’t need any additional pectin for this toast topper recipe – just three pounds of crabapples, sugar, and water. Get the recipe here.
  4. Crabapple Juice. For apple juice of a different variety, this recipe is a great way to use up your crabapples – and it’s delicious too! You’ll need about a gallon tub of crabs, a little cream of tartar, and sugar to taste, to make this simple and easy juice.
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  6. Crabapple Wine. For homemade fruit wine aficionados, this recipe is a blend of crabapples, raisins, and lemon juice – ready to be bottled and enjoyed in about two months.
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Kathy's Kitchen: Crabapple Juice

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2011-08-25  · Bring the water and cream of tartar to a boil while you chop the apples. Pour the apples into the boiling water and remove from heat. Cover and let sit for 24 hours. Strain and add sugar. ... Show details


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2019-09-07  · In short, you cut the crab apples, removing the stems, cores, and blossom ends. You then put these apples in water along with some lemon juice, and either leave them overnight in the fridge, or cook them for 15 minutes and mash them. After either of these processes, you strain out the crab apple bits and either can or freeze the remaining juice. ... Show details


Crabapple Jelly | Ricardo

Recipe From : ricardocuisine.com
2009-11-26  · In a large saucepan, bring the crabapples, water, and lemon juice to a boil. Reduce the heat and simmer gently for 30 minutes, uncovered. Line a colander with several layers of cheesecloth and place it over a large bowl. Pour the crabapples in the colander and let drain for about 2 hours without crushing or squeezing the fruit. ...
4/5 (74)
Category: Desserts
Servings: 6
Total Time: 1 hr 30 mins
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5 things to do with crabapples | CBC News

Recipe From : cbc.ca
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Estimated Reading Time: 5 mins
Published: 2013-09-18
  1. Make jelly. Do what your grandma did — preserve the surplus of apples in your back yard by simmering juiced apples and sugar. An added bonus is if you have a lot of apples you’ll wind up with a stash of tasty, festive gifts to bring along to parties when the holiday season arrives.
  2. Make jelly. Do what your grandma did — preserve the surplus of apples in your back yard by simmering juiced apples and sugar. An added bonus is if you have a lot of apples you’ll wind up with a stash of tasty, festive gifts to bring along to parties when the holiday season arrives.
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  5. Make your own pectin. Crabapples, and particularly their cores and seeds, are naturally very high in pectin. Simmer two pounds of crabapples with three cups of water for about 30 minutes, then mash and strain — the result can be used like you would use liquid pectin in a recipe to set any kind of fruit jelly or jam.
  6. Make a tarte tatin. Whether you want to make a full-sized tarte tatin or a few small ones, wee crabapples are tart enough to balance the rich pastry and caramel that binds them together.
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Recipe From : wikihow.com
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100% (25)
Estimated Reading Time: 5 mins
Category: Jams And Jellies
Published: 2011-08-25
  1. Pick the crab apples. Crab apples aren't normally available commercially, so you'll probably have to find a crab apple tree and pick them yourself. However, don't hesitate to try the local farmer's market as someone might be selling them or can get some for you.
  2. Pick the crab apples. Crab apples aren't normally available commercially, so you'll probably have to find a crab apple tree and pick them yourself. However, don't hesitate to try the local farmer's market as someone might be selling them or can get some for you.
  3. Put the crab apples in a saucepan and cover with water. Bring to the boil and simmer for approximately half an hour.
  4. Strain the pulp. Crab apple jelly is normally strained through muslin, which results in a clear jelly, but if you don't have any and don't mind the jelly being cloudy, you can use a fine sieve.
  5. 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.
  6. Pour into sterilised jars and seal. Tightly seal while still slightly warm. Store in a cool, dark and dry place. Advertisement.
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Crabapple Syrup | Blue Flame Kitchen

Recipe From : atcoblueflamekitchen.com
2019-07-02  · Recipe Difficulty: Difficult | Low Sodium, Make Ahead, Gluten-Free, Few Ingredients, Cooking for a Crowd. CRABAPPLE SYRUP. Ingredients. 6 cups crabapple juice; 4 1/2 cup granulated sugar; Directions. Place crabapple juice … ...
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  2. Reduce heat to medium and boil mixture gently until slightly thickened, stirring occationally. Do not overcook.
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Crab Apple Syrup | Edible Capital District

Recipe From : ediblecapitaldistrict.ediblecommunities.com
2017-11-26  · You will need ¾ cup of sugar for every 1 cup of crab apple juice. Return the juice to a clean pot and place over medium-high heat. Add sugar and stir until dissolved. Lower heat and cook, stirring, for 2 or 3 minutes. Do not boil or overcook, since the natural pectin (a key ingredient in jams and jellies) in the crab apples will cause your end product to be thicker than you want. Allow to ... ... Show details


Classic Crab Apple Jelly - Seasons and Suppers

Recipe From : seasonsandsuppers.ca
2013-08-25  · Add the juice to a large pot and bring to a boil over high heat. Reduce heat to medium and simmer, stirring, for about 20 minutes, skimming off any foam, as necessary. Meanwhile, measure out … ...
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Cuisine: American, Canadian
Estimated Reading Time: 6 mins
  1. Prepare your apples by washing, removing the stems and cutting off the blossom ends. You can leave whole or cut in half. If your apples come from a wild tree (ie. not sprayed), you may want to cut in half to make sure the inside is good. That's what I did.
  2. Prepare your apples by washing, removing the stems and cutting off the blossom ends. You can leave whole or cut in half. If your apples come from a wild tree (ie. not sprayed), you may want to cut in half to make sure the inside is good. That's what I did.
  3. Place prepared apples into a large stock pot and add water, just until it just peeks through the top of the apples (if any of your apples are floating, you've got too much). Bring to a boil over high heat, then reduce heat and simmer, without stirring, until apples are softened, 10-15 minutes.
  4. While fruit is simmering, place a large colander over a bowl and line with tripled-up cheesecloth, a piece of muslin or a cotton pillow case.
  5. When fruit is tender, pour into prepared colander and leave to drain for 2-3 hours. RESIST THE URGE TO POKE, PRESS OR SQUEEZE the pulp to get more juice. It will make for a cloudy jelly. Just let gravity do it's work and discard the pulp when draining stops.
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Crabapple Syrup Recipe - Backyard Forager

Recipe From : backyardforager.com
2017-02-02  · Recipes | Crabapple Syrup | Homestead Diaries says: September 12, 2017 at 1:11 pm […] for crabapple syrup is adapted from one I found on the Backyard Forager website – here is the original article and recipe. I have my own method of juice extraction, but I needed the sugar-to-juice ratio and the cooking […] Reply. Leave a Reply Cancel reply. Your email address will not be published ... ...
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Homemade Crabapple Jelly with No Added Pectin

Recipe From : growagoodlife.com
2015-09-04  · Use a kitchen scale to weigh out 3 pounds for this recipe. Extract the crabapple juice by combining the prepared crabapples in a large saucepan with enough water so that the fruit is barely covered, about 3 cups. Bring to a boil over medium-high heat, then reduce to a simmer, and cook the crabapples. Strain the juice … ...
4.8/5 (13)
Category: Canning
Cuisine: American
Total Time: 35 mins
  1. Wash the crabapples plain water, remove stems, cut out any bad spots, and trim the blossom ends. Cut the crabapples in half. Use a kitchen scale to weigh out 3 pounds.
  2. Wash the crabapples plain water, remove stems, cut out any bad spots, and trim the blossom ends. Cut the crabapples in half. Use a kitchen scale to weigh out 3 pounds.
  3. Extract the crabapple juice by combining the prepared crabapples in a large saucepan with enough water so that the fruit is barely covered, about 3 cups. Bring to a boil over medium-high heat, then reduce to a simmer, and cook the crabapples. Heat and simmer slowly until skins are soft, and the juices are released. Gently mash the crabapples with a potato masher and simmer over low heat for 15 minutes, stirring occasionally until the fruit is soft. Do not overcook crabapples because excess heat will destroy the pectin and change the flavor and color.
  4. Strain the cooked fruit through a damp jelly bag or double layers of cheesecloth. Allow the crabapples to strain for several hours, or overnight. If you want clear jelly, do not squeeze the bag. I care more for flavor rather than appearance, so I often give the bag a squeeze to press out all the flavorful juice. Discard solids.
  5. Prepare your jars and lids by washing in warm, soapy water and rinsing thoroughly. Place jar rack into water bath canner, set jars in the canner, add water, and boil jars for 10 minutes to sterilize. Warm your lids in a small pot over low heat. Keep jars and lids warm until ready to use.
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Crabapple Sauce Recipe - My Frugal Home

Recipe From : myfrugalhome.com
2014-08-29  · Add one cup of water for each pound of crabapples. Bring the pot to a boil. Then, reduce it to a simmer. Cook 20-25 minutes, or until crabapples are soft. Drain the pot (retain the juice, if you … ...
Reviews: 5
Category: Sides
Cuisine: American
Total Time: 22 mins
  1. Quarter the crabapples. Remove the stems and blossom ends, but leave the skins. If you have a food mill, you can leave the cores, too. If you don’t, go ahead and core the crabapples.
  2. Quarter the crabapples. Remove the stems and blossom ends, but leave the skins. If you have a food mill, you can leave the cores, too. If you don’t, go ahead and core the crabapples.
  3. If you leave the cores, you can use the juice left in the pot after cooking your crabapples, to make crabapple jelly.
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Kathy's Kitchen: Crabapple Juice | Apple juice recipe ...

Recipe From : pinterest.ca
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