Overnight 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

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

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