CRABAPPLE JUICE
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
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
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
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
CRAB APPLE JELLY
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
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
MARY WYNNE'S CRABAPPLE JELLY
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
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
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
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.
HONEY APPLE CIDER VINAIGRETTE
This is a super easy, super tasty vinaigrette to use on any salad. It's customizable to your own tastes, and uses fairly simple ingredients that are already available in most home pantries.
Provided by Kim
Categories Vinaigrette Dressing
Time 5m
Yield 6
Number Of Ingredients 10
Steps:
- Combine apple cider vinegar, lemon juice, honey, mustard, salt, garlic powder, onion powder, oregano, and pepper in a small jar. Place lid on tightly and shake until ingredients are well combined. Pour in olive oil, and shake jar again to combine.
- Use immediately or keep extra stored in the fridge. Shake jar again before using.
Nutrition Facts : Calories 122 calories, Carbohydrate 2.4 g, Fat 12.3 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 1.7 g, Sodium 183.8 mg
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