CRAB APPLE JELLY
A flexible jelly recipe, that can start with any amount of apples*. Sugar is added in ratios to amount of juice and cooked until it sets. I recommend boiling no more than about 7 or 8 cups of juice at a time per batch.
Provided by Jennifer
Categories Preserves
Time 1h5m
Number Of Ingredients 4
Steps:
- Prepare your apples by washing, removing the stems and cutting off the blossom ends. You can leave whole or cut in half. If your apples come from a wild tree (ie. not sprayed), you may want to cut in half to make sure the inside is good. That's what I did.
- Place prepared apples into a large stock pot and add water, just until it just peeks through the top of the apples (if any of your apples are floating, you've got too much). Bring to a boil over high heat, then reduce heat and simmer, without stirring, until apples are softened, 10-15 minutes.
- While fruit is simmering, place a large colander over a bowl and line with tripled-up cheesecloth, a piece of muslin or a cotton pillow case.
- When fruit is tender, pour into prepared colander and leave to drain for 2-3 hours. RESIST THE URGE TO POKE, PRESS OR SQUEEZE the pulp to get more juice. It will make for a cloudy jelly. Just let gravity do it's work and discard the pulp when draining stops.
- Measure out the amount of juice and make note of how many cups of juice you have (I got 3 cups of juice out of this basket of apples). Add the juice to a large pot and bring to a boil over high heat. Reduce heat to medium and simmer, stirring, for about 20 minutes, skimming off any foam, as necessary.
- Meanwhile, measure out sugar. You'll need 3/4 cup of sugar for every cup of apple juice that you had. (So if you had 4 cups of juice, you'll need 3 cups of sugar). Place the sugar in a stainless steel or oven-proof bowl (or on a baking sheet, alternately) and pop into a 300° oven anywhere from 5-15 minutes, stirring it around a couple of times (time in the oven will vary depending on how much sugar/oven etc., so WATCH CLOSELY. It should be hot to the touch, but not so hot it starts to melt around the edges.).
- When sugar is hot, remove from oven. Remove pot with apple juice from the heat. Stir in the hot sugar just until it is dissolved. Place the pot back on the heat and WITHOUT STIRRING, boil for 5-8 minutes, until jelly reaches 220° on a thermometer or passes the cold plate test*.
- Ladle jelly into clean jars and leave with lids off until almost cool (without moving jars around). When jelly is almost cool, seal with lids. Let stand in a sunny window, undisturbed for 24 hrs. Wax and store.
Nutrition Facts : Calories 774 kcal, Carbohydrate 200 g, Sodium 2 mg, Sugar 199 g, ServingSize 1 serving
MARY WYNNE'S CRABAPPLE JELLY
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
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 HOT PEPPER JELLY
The snap of autumn in a jar. A perfect accent for chicken or pork and very tasty with cream cheese. Posted in response to a recipe request. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.
Provided by Molly53
Categories Jellies
Time 40m
Yield 6 Half Pints
Number Of Ingredients 6
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.
SURE.JELL APPLE OR CRAB APPLE JELLY
Turn five pounds of apples or crab apples into super yummy SURE.JELL Apple or Crab Apple Jelly! Tasty apple or crab apple jelly is perfect for gifting.
Provided by My Food and Family
Categories Home
Time 3h
Yield Makes about 10 (1-cup) jars or 160 servings, 1 Tbsp. each.
Number Of Ingredients 5
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
- Remove stems and blossom ends from unpeeled apples. Core apples; cut into small pieces. Place in large saucepan; add water. Bring to boil. Reduce heat to low; cover and simmer 10 min., stirring occasionally. Crush cooked apples; cover and simmer 5 min. Place three layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 7 cups prepared juice into 6- or 8-qt. saucepot. (If needed, add up to 1/2 cup water for exact measure.)
- Stir pectin into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 13 g, Fiber 0 g, Sugar 12 g, Protein 0 g
MCP® CRABAPPLE JELLY
Crabapples lose their cranky reputation and become sweet and toast-loving in this easy recipe for MCP Crabapple Jelly.
Provided by My Food and Family
Categories Home
Time 3h10m
Yield Makes about 9 (1-cup) jars or 144 servings, 1 Tbsp. each.
Number Of Ingredients 5
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
- Remove stems and blossom ends from unpeeled crabapples. Cut crabapples into small pieces. Place in large saucepan; add water. Bring to boil. Reduce heat to low; cover and simmer 10 min. Crush cooked crabapples; cover and simmer an additional 5 min. Place 3 layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 5-1/2 cups juice into 6- or 8-qt. saucepot.
- Stir pectin into prepared juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 2 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 11 g, Protein 0 g
MCP APPLE JELLY
There are plenty of ways to capture the deliciousness of apples at their peak flavor. But this MCP Apple Jelly is one of our favorites!
Provided by My Food and Family
Categories Home
Time 3h10m
Yield about 9 (1-cup) jars or 144 servings, 1 Tbsp. each
Number Of Ingredients 6
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
- Remove and discard stems and blossom ends from unpeeled apples. Cut apples into small pieces; place in large saucepan. If using tart apples, stir in 3 cups water. If using sweet apples, stir in 2-1/2 cups water and 1/2 cup fresh lemon juice. Bring to boil. Reduce heat to low; cover. Simmer 10 min. Crush cooked apples; simmer, covered, an additional 5 min. Place 3 layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 5 cups juice into 6- or 8-qt. saucepot.
- Stir pectin into prepared juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 2 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 12 g, Fiber 0 g, Sugar 11 g, Protein 0 g
MCP® PEPPER JELLY
Try your hand at making MCP Pepper® Jelly using this recipe from My Food and Family. This sweet-heat jam will be the perfect addition to savory-sweet dishes.
Provided by My Food and Family
Categories Home
Time 3h
Yield Makes about 5 (1-cup) jars or 80 servings, 1 Tbsp. each.
Number Of Ingredients 6
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
- Stem and halve peppers; discard seeds. Finely chop or grind peppers. Measure 2 cups of the prepared peppers into large saucepan. Add water and vinegar. Bring to boil. Reduce heat to medium-low; simmer, uncovered, 15 min. Place three layers of damp cheesecloth or a jelly bag in large bowl. Pour pepper mixture into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 3 cups juice into 6- or 8-qt. saucepot.
- Stir in pectin. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 2 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CRAB APPLE JELLY
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
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
CRAB APPLE JELLY
A lovely tangy Jelly, and well worth the effort of making it! I have never made Jelly before and I found this easy recipe on the webb. Having just recently moved into a new house with a large garden we actually "found" a crab apple tree and I was determined to use the ripe fruit. I am so pleased that I did.
Provided by JoyfulCook
Categories Jellies
Time P1DT30m
Yield 1 7 oz jar
Number Of Ingredients 4
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).
Nutrition Facts : Calories 16.8, Fat 0.2, Sodium 1.2, Carbohydrate 5.4, Fiber 1.6, Sugar 1.4, Protein 0.6
People also searched
More about "mcp crabapple jelly food"
CRABAPPLE JELLY – PALATABLE PASTIME PALATABLE PASTIME
From palatablepastime.com
EASY CRAB APPLE JELLY + VIDEO TUTORIAL | FAB FOOD 4 ALL
From fabfood4all.co.uk
HOW TO USE CRABAPPLES: 15 DELICIOUS RECIPES YOU'VE …
From ruralsprout.com
MY FRUGAL HOME — FRUGAL TIPS FROM MY HOME TO YOURS
CRABAPPLE JELLY | RICARDO
From ricardocuisine.com
4/5 (77)Category DessertsServings 6Total Time 1 hr 30 mins
CRABAPPLE JELLY, EASY HOMEMADE RECIPE WITH CANNING INSTRUCTIONS.
From simplycanning.com
CRABAPPLE AND JALAPENO PEPPER JELLY | BLUE FLAME KITCHEN
From atcoblueflamekitchen.com
CRABAPPLE JELLY - MY ISLAND BISTRO KITCHEN
From myislandbistrokitchen.com
CRABAPPLE JELLY - PRACTICAL SELF RELIANCE
From practicalselfreliance.com
CRABAPPLE JELLY | BLUE FLAME KITCHEN
From atcoblueflamekitchen.com
CRAB APPLE JELLY | CANADIAN LIVING
From canadianliving.com
BEST CRABAPPLE JELLY RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
MCP CRABAPPLE JELLY RECIPES
From findrecipes.info
CHOKECHERRY AND CRABAPPLE JELLY | BLUE FLAME KITCHEN
From atcoblueflamekitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love