Crabapple Jelly

Name: Crabapple Jelly
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 8 jars
Cuisine: Canadian
Ingredients: 1.5 kg crabapples (washed and stems removed); 6 cups water; 4 cups granulated sugar (measured after straining juice)

90 min 8 jars Medium

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Crabapple Jelly

Savour the tangy sweetness of homemade crabapple jelly, perfect for toast, scones, or as a glaze.

Prep

30 min

Cook

60 min

Total

90 min

Servings

Difficulty

Medium

Crabapple jelly is a delightful spread that captures the unique tartness of crabapples balanced with a sweet finish. This jelly is not only a treat for the taste buds but also a beautiful addition to your pantry with its vibrant hue. Making crabapple jelly is a rewarding process that involves extracting the natural pectin from the fruit. Crabapples are small and often overlooked, but they are perfect for jelly-making due to their high pectin content. This means you can achieve a good set without additional thickeners.

Instructions

Prepare the Crabapples

Wash the crabapples thoroughly, removing any stems and leaves. Cut them in half but do not peel or core them.

Pro tip: Keeping the cores and peels helps extract natural pectin.

Cook the Crabapples

Place the crabapples in a large pot with 6 cups of water. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 30-40 minutes, until the apples are soft.

Pro tip: Stir occasionally to prevent sticking.

Strain the Juice

Pour the cooked mixture into a jelly bag or cheesecloth-lined sieve over a large bowl. Let it drip for several hours or overnight for clear juice.

Pro tip: Avoid squeezing the bag to keep the juice clear.

Measure and Boil the Juice

Measure the strained juice and pour it into a clean pot. For every cup of juice, add an equal amount of sugar. Bring the mixture to a boil over high heat, stirring until the sugar dissolves.

Pro tip: Ensure the sugar is fully dissolved before boiling.

Cook to Setting Point

Boil the mixture rapidly until it reaches 105°C (220°F) or passes the cold plate test. This will take about 20-25 minutes.

Pro tip: Skim off any foam that forms on the surface.

Jar the Jelly

Pour the hot jelly into sterilized jars, leaving 0.5 cm (1/4 inch) headspace. Seal with sterilized lids and process in a boiling water bath for 5 minutes.

Pro tip: Ensure the rims are clean before sealing to ensure a proper seal.

💡

Tips & Tricks

Use ripe, blemish-free crabapples for the best flavour.
Ensure the jars are sterilized to prevent spoilage.
Test the jelly for setting by placing a small amount on a cold plate.
Store in a cool, dark place for longer shelf life.

Frequently Asked Questions

What is gelée de pommette?

Gelée de pommette is a jelly made from crabapples, known for its tart and sweet flavour.

How do you make crabapple jelly set?

Crabapple jelly sets due to the natural pectin in the fruit. Boil the juice until it reaches 105°C (220°F) or passes the cold plate test.

How long does homemade crabapple jelly last?

Properly sealed and stored in a cool, dark place, crabapple jelly can last up to a year. Once opened, refrigerate and use within a few weeks.

Can you use underripe crabapples for jelly?

Yes, underripe crabapples contain more pectin, which helps the jelly set better.

How do you test if crabapple jelly is ready?

Use the cold plate test: drop a small amount on a cold plate, let it sit for a minute, then push it with your finger. If it wrinkles, it's ready.

Serving Suggestions

Crabapple jelly pairs wonderfully with breakfast staples like toast, scones, or pancakes. It can also serve as a delicious glaze for meats or a sweet addition to cheese platters. To store your crabapple jelly, keep it in a cool, dark place, such as a pantry. Once opened, refrigerate the jar and consume within a few weeks for the best quality. If you plan to make jelly in bulk, consider giving jars as gifts during the holiday season.

Nutrition per serving

Calories

Protein

Fat

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J.K. Adams FRP-1 French Rolling Dowel, Maple, 20-1/2-Inch by 1-3/4-Inch

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