Crabapple Juice Recipes

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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

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.

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

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.

Nutrition Facts : Calories 147.1, Fat 0.6, SaturatedFat 0.1, Sodium 31.8, Carbohydrate 38.4, Protein 0.7

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.

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