| Prep: 30 mins | Cook: 40 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 542 | 0.3g | 0.1g | 138g |
| sugars | fibre | protein | salt |
| 136g | 3g | 0.6g | 0.01g |
I’m delighted to introduce the Crab Apple Jelly Recipe, a delicious fruit-based delight that holds a special place in my heart. This recipe, which beautifully combines the tartness of crab apples with the sweetness of granulated sugar, is reminiscent of the vibrant fall days spent in my native Portland, Maine. It never fails to take me back to my roots, where the change of seasons painted a picturesque background to my culinary journey.
Why This Recipe Stands Out
Crab Apple Jelly Recipe is a fantastic way to enjoy these often overlooked fruits, making the most of their sharpness and potential. Moreover, the flavor and the beautiful ruby red color make it incredibly versatile – it pairs equally well with morning toast, a steaming hot scone, or even as a glaze for a roasted chicken or pork. Just thinking about those sweet and tart flavors mixing in with a hearty roast gets my mouth watering!
A Healthy Harvest Treat
But it’s not just about the taste. Crab apples, the star ingredient of our Crab Apple Jelly Recipe, are an excellent source of Vitamin C and fiber. They are also packed with anti-oxidants which have known health benefits including boosting the immune system and combating harmful free radicals. Using natural fruit jell pectin instead of artificial thickeners adds another healthy dimension to this recipe.
Although my culinary expertise is rooted in New England seafood, it’s these simple, fruity recipes that often steal the show at my table. It’s my belief, cultivated from years of experiment and practice in the kitchen, that sometimes all it takes is a handful of fresh ingredients, a bit of patience, and a lot of love to create dishes that can truly make your soul happy.
The Crab Apple Jelly Recipe, in its essence, sums up this very essence of mine, and it’s my pleasure to share this sweet, tart, and beautiful celebration of nature’s bounty with you.
What You’ll Need
- 4 lbs Crab Apples
- 5 cups Granulated Sugar
- 4 cups Water
- Juice of 1 Lemon
- 1 packet Fruit Jell Pectin (1.75 oz)
Method
Step One
Start by washing the crab apples thoroughly. Remove the stems and slice them in half, but don’t remove the seeds or the cores as these parts are rich in natural pectin that will aid the jelly setting process.
Step Two
Place the prepared apples in a large, heavy-bottomed pot. Add four cups of water and the juice of one lemon. Bring it to a boil and then reduce the heat, allowing the mixture to simmer. Cook it until the apples are soft and mushy, which will take about 20 minutes.
Step Three
Strain the cooked apples through a cheesecloth over a large bowl, without pressing or squeezing, which might make your jelly cloudy. Let this apple juice to sit for at least 2 hours, or overnight to get all the juice out.
Step Four
Measure the extracted juice. You should have around 5 cups. Transfer the juice back to the cleanup pot. Sprinkle one packet of fruit pectin over the juice and stir well to dissolve it. Bring the juice to a rolling boil over high heat.
Step Five
Next, gradually add five cups of granulated sugar while continuously stirring. Once all the sugar is added, return the mixture to a rolling boil, and boil it hard for about a minute.
Step Six
Do a gel test to check if your jelly is ready by placing a teaspoon of the jelly onto a cold plate. If the jelly wrinkles when pushed with a finger, it’s ready. If not, boil the mixture for another minute or two and then test again.
Step Seven
Once the jelly is at the right consistency, stop boiling. Skim off any foam from the surface with a spoon. Carefully pour the hot jelly into sterilized jars, leaving 1/4 inch headspace. Seal the jars while they are still hot. Let them cool at room temperature and make sure the lids have sealed before storing them in a cool, dark place.
