Crabapple Juice Food

CRAB APPLE JELLY

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).

CRABAPPLE HOT PEPPER JELLY

Steps:

• In a Dutch oven, combine crabapples with water.
• Cover and bring slowly to simmer.
• Cook until crabapples are very soft.
• Pour into a colander lined with a square of dampened cheesecloth and placed over a deep bowl.
• Weight down with a saucer and heavy can.
• Let stand until dripping stops.
• Discard pulp.
• Pour collected juice into a liquid measure.
• Add enough vinegar to make 3 cups.
• Combine in a saucepan with sugar.
• Bring to a boil, stirring constantly.
• Add peppers, then boil briskly for 8 to 10 minutes or until set.
• Stir for 7 minutes to prevent floating peppers.
• Pour jelly into hot, sterilized 8-ounce canning jars.
• Seal with two-piece canning lids.
• Let cool, then refrigerate.
• For long-term unrefrigerated storage, process in boiling water bath for 5 minutes immediately after sealing jars.
• NOTE: To test for set, remove pan from heat.
• Dip a cold metal spoon into the liquid and hold well above the steam.
• Turn spoon sideways and let liquid run off.
• When it forms two drops that run together and drip from edge of spoon, jelling point has been reached.

CRABAPPLE JUICE

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.

CRABAPPLE SAUCE RECIPE

Steps:

• Quarter the crabapples. Remove the stems and blossom ends, but leave the skins. If you have a food mill, you can leave the cores, too. If you don't, go ahead and core the crabapples.
• If you leave the cores, you can use the juice left in the pot after cooking your crabapples, to make crabapple jelly.
• Pour the prepped crabapples into a large pot. Add one cup of water for each pound of crabapples.
• Bring the pot to a boil. Then, reduce it to a simmer.
• Cook 20-25 minutes, or until crabapples are soft.
• Drain the pot (retain the juice, if you plan to make crabapple jelly). Then, run the crabapples through a food mill to turn them into sauce. You can also use an immersion blender or food processor.
• Taste your crabapple sauce, and add sugar to taste. Crabapples are pretty tart, so you'll probably want to add sugar, even if you're used to eating unsweetened applesauce.
• Refrigerate your crabapple sauce, if you plan to use it soon. Otherwise freeze it, or process it in a water-bath canner - 15 minutes for pints; 20 minutes for quarts.