Best Crabapple Jelly Recipes

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MARY WYNNE'S CRABAPPLE JELLY



Mary Wynne's Crabapple Jelly image

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

8 cups fresh crabapples
water as needed
3 cups white sugar
1 (3 inch) cinnamon stick

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



Crabapple Hot Pepper Jelly image

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

2 lbs crabapples
1 1/2 cups water
red wine vinegar
3 3/4 cups granulated sugar
1 cup green bell pepper
1/3 cup hot pepper (mix and match hot peppers for color and preferred degree of heat)

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.

QUEBEC'S SPICED CRABAPPLE JELLY



Quebec's Spiced Crabapple Jelly image

This recipe is posted for play in Culinary Quest - Quebec. The recipe is from "Laura Secord Canadian Cookbook". A well loved book with many treasured recipes. Our early Canadian cookbook suggests that if you have a large family to cook for there is little use in making crab apple jelly in small quanitities. This recipe makes 8...

Provided by Baby Kato

Categories     Jams & Jellies

Time 50m

Number Of Ingredients 6

6 quarts crabapples
5 1/4 cups crabapple juice (after straining cranberries overnight)
1/2 cup white vinegar
1 (4 inch) stick cinnamon, broken
1 tbsp whole cloves
5 cups white sugar

Steps:

  • 1. Wash and remove blossom ends and stems from crabapples.
  • 2. Combine in a large pan with enough water to cover. Bring to a boil and simmer, uncovered, for 20 minutes or until mushy.
  • 3. Strain through jelly bag overnight.
  • 4. Add strained crabapple juice into a saucepan and add the vinegar .
  • 5. Tie in cheesecloth; add cinnamon stick and cloves. Add the spices in cheesecloth to the pot of juice and bring to a boil, uncovered for 3 minutes and remove the spice bag.
  • 6. Slowly stir in the sugar. Bring to a boil, uncovered for 25 minutes, or until a spoonful when chilled quickly has the desired consistency. Stir frequently.
  • 7. Ladle into sterilized jars. Seal while hot with a thin layer of paraffin.

MCP® CRABAPPLE JELLY



MCP® Crabapple Jelly image

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

5-1/2 cups prepared juice (buy about 5 lb. fully ripe crabapples)
4 cups water
1 box MCP Pectin
1/4 tsp. butter or margarine
7-1/2 cups sugar, measured into separate bowl

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

CRABAPPLE JELLY



Crabapple Jelly image

Make and share this Crabapple Jelly recipe from Food.com.

Provided by chefwally

Categories     Jellies

Time 2h5m

Yield 10 cups

Number Of Ingredients 4

5 lbs crabapples
5 cups water
1 3/4 ounces dry pectin
9 cups sugar

Steps:

  • Wash apples, remove stems and bad spots.
  • Combine water and apples in stock pot and cook until soft.
  • Strain through a jelly bag to make 7 cups of juice.
  • Combine juice and pectin in a large kettle.
  • Bring to a full boil over high heat, stirring constantly.
  • Stir in sugar completely, and while stirring return to a full boil.
  • Keep stirring while you boil for one minute.
  • Remove from heat and skim foam from surface.
  • Pour into hot sterilized jars.
  • Seal and process 10 minutes in boiling water bath.

Nutrition Facts : Calories 885.4, Fat 0.7, SaturatedFat 0.1, Sodium 14.6, Carbohydrate 229.8, Fiber 0.4, Sugar 179.8, Protein 0.9

SURE.JELL® FOR LESS OR NO SUGAR NEEDED RECIPES - APPLE OR CRABAPPLE JELLY



SURE.JELL® for Less or No Sugar Needed Recipes - Apple or Crabapple Jelly image

Enjoy a great apple or crabapple jelly this morning. SURE.JELL for Less or No Sugar Needed Recipes - Apple or Crabapple Jelly is great on toast.

Provided by My Food and Family

Categories     Home

Time 3h

Yield Makes about 8 (1-cup) jars or 128 servings, 1 Tbsp. each.

Number Of Ingredients 5

6 cups prepared juice (buy about 6 lb. fully ripe apples or crabapples)
6 cups water
4 cups sugar, measured into separate bowl, divided
1 box SURE-JELL For Less or No Sugar Needed Recipes Premium Fruit Pectin
1/2 tsp. butter or margarine

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 jars well before filling.
  • Remove stems and blossom ends from apples. Cut apples into small pieces. (Do not peel or core.) 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 6 cups prepared juice into 6- or 8-qt. saucepot. (If necessary, add up to 1/2 cup water for exact measure.)
  • Mix 1/4 cup of the sugar (from the measured amount in bowl) and pectin in small bowl. Add to juice in saucepot; mix well. 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 remaining 3-3/4 cups 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 35, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0.5523 g, Sugar 0 g, Protein 0 g

CRABAPPLE JELLY



Crabapple Jelly image

This recipe is somewhat incomplete. My gramma knew how to make a basic jelly and she left out the things she remembered. If anyone has anymore information that I can add to help make this recipe, it would be appreciated. I remember this jelly from my childhood. I thought, at the time, it could use more sugar. It had a tartness that didn't appeal to children. This is another recipe from the gram bag. Enjoy~ And Good Luck!

Provided by Chilly Butt @chillybb

Categories     Jams & Jellies

Number Of Ingredients 3

1 package(s) crabapples, dark red, maybe 5 pounds
- water
- sugar

Steps:

  • Wash apples, quartered, cores removed. Don't try to cook the whole package at once. Measure 2-21/2 quarts water to one quart cut apples. After cooking 25 minutes put in a bag (called apple or jelly bag). Let drip for hours or over night. Note: If you squeeze bag, it causes cloudy jelly. So, if you don't want clear jelly, squeeze the apples while dripping. Bring juice to a boil for 10-12 minutes. Put in sugar. 1 cup sugar, 1 cup juice, if tarter, 3 cups sugar to 1 quart juice. Boil 15 minutes and start testing. (Pectin not used in this recipe) Old boil method.
  • I hope it works out for any brave soul who can fathom this recipe. If anyone has any notions on adding more direction, I welcome them gladly.
  • This is the completed recipe. Given by Cin, Enjoy~ 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 not 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-to-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 up to the top). Next, stir in the sugar until completely dissolved. Continue cooking at a low boil until the temperature reaches 220° to 222°F. Remove from heat. Pour the jelly into sterile small decorative jars leaving 1/4" from top. Process in a hot water bath to seal.

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