Name: Crabapple Jelly (Standard)
Prep time: 24 min
Cook time: 36 min
Total time: 1 h
Yield: About 3 cups
Cuisine: American
Ingredients: 4 cups Crabapples-washed and cored; 1/2 cup Water; 4 cups Granulated Sugar; 2 tbsp Lemon Juice-freshly squeezed

Recipe tier

A traditional crabapple jelly, perfect for toast, scones, or as a glaze for meats. This recipe uses readily available ingredients and a straightforward method.

Total 1h

Serves About 3 cups

Steps 6

Ingredients 4

Soundtrack the cook

Soul kitchen · 74 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 24m Cook 36m Plate 5m Reset 10m

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Crabapples
4 cups 950 mL Crabapples-washed and cored
cup 120 mL Water
Sugar
4 cups 800 g Granulated Sugar
Lemon Juice
2 tbsp 30 mL Lemon Juice-freshly squeezed

Equipment

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Instructions

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Place the Crabapples and water in a large pot. Bring to a boil, then reduce heat and simmer until the crabapples are very soft, about 30-40 minutes.
Strain the crabapple mixture through a jelly bag or several layers of cheesecloth. Allow the juice to drip through undisturbed for several hours, or overnight. Do not squeeze the bag, as this will result in cloudy jelly.
Measure the crabapple juice. For every cup of juice, add 4 cups of sugar. Combine the juice and sugar in a large, heavy-bottomed pot.
Bring the mixture to a rolling boil over high heat, stirring constantly. Boil hard for 1 minute. Skim off any foam that forms on the surface.
Remove from heat and stir in the Lemon Juice. Test for setting point by placing a small spoonful of jelly on a chilled plate. If it wrinkles when pushed with a finger, it's ready. If not, boil for another minute and test again.
Pour the hot jelly into sterilized jars, leaving inch headspace. Process in a boiling water bath for 10 minutes. Let cool completely before storing.