Crab-Apple Jelly

Apple are in season

There are a lot of crabapple trees in the region.

What better time to make some jelly.

9 lbs crab-apples, 

quartered with skin and seeds

(I remove the black end and any brown marks on the apple.)

 The skin and seeds contain a lot of pectin.

9 cups cold water

1/4 cup lemon juice

(6 cups sugar is added after the 
apples are cooked and drained.)

In a large pot bring the crabapples, 

water and lemon juice to a boil

Reduce heat and simmer for 30 minutes, uncovered.

Place apples and juice in a jelly bag

or: a colander lined with at least 4 layers of cheesecloth 

 placed over a large bowl.

Let the apple mixture drain overnight or at least 5 hrs, 

without crushing or squeezing the fruit.

To hang my bags

I hooked it to my cupboard doors.

I had 2 bags hanging and

one colander dripping in a bowl.

After the dripping is finished,
measure the juice.

You should get about 8 cups of juice.

 If the amount of juice is different,

 count about 3/4 cup of sugar for
 each 1 cup juice.

In a large pot bring the crabapple juice and sugar to a boil

Simmer until a candy thermometer reads 220 deg. F.

or until it has reached the jelly stage.

Skim carefully while cooking.

I use these small strainers for skimming.

They work really well.

Simmer until 220 degrees F.

Place in sterilized jars. 

Optional:
To flavour the jelly, you can add 1/2tsp of ground cinnamon while cooking.
This jelly is delicious served with pork or lamb.

I 've never made jelly before. This is my first time. I wanted to do something with all the apples I have. After researching recipes on the Web and  my old canning books, I've come up with this method and it gave me good results. 

Thanks for your visit xo