Making crab apple jelly is a simple and fun way to enjoy wild fruit. Crab apples are small, sour apples. They grow in many places, even in gardens and parks. This jelly is tasty and can be eaten with bread, cheese, or even on its own.
Why Make Crab Apple Jelly?
- Crab apples have a lot of natural pectin.
- This means you do not need to add extra pectin.
- The jelly is clear and has a nice, bright color.
- The taste is tart and sweet, perfect for many dishes.
What You Need
| Ingredient | Amount | Notes |
|---|---|---|
| Crab Apples | 4 pounds (about 1.8 kg) | Choose firm and fresh apples |
| Water | 4 cups (1 liter) | Use just enough to cover fruit |
| Granulated Sugar | 4 cups (800 grams) | Add after juice is ready |
| Lemon Juice | 2 tablespoons | Helps with jelly setting and flavor |
Step-by-Step Crab Apple Jelly Recipe
Step 1: Prepare The Crab Apples
First, wash the crab apples well. Remove any stems or leaves. There is no need to peel or core them. The seeds and skins help make the jelly set because they contain pectin.
Step 2: Cook The Apples
Put the crab apples in a large pot. Add the water. Use enough water to cover the fruit. Cook on medium heat.
Let the fruit boil gently for about 30 minutes. Stir from time to time. The apples will become soft, and juice will come out.
Step 3: Extract The Juice
Place a fine mesh strainer or jelly bag over a bowl. Pour the cooked fruit and juice into it. Let the juice drain slowly. Do not press the fruit; pressing can make the juice cloudy.
This process may take several hours or overnight. Collect all the clear juice for jelly.
Step 4: Measure The Juice
Measure the juice you have. For every cup of juice, use one cup of sugar. This ratio helps the jelly to set and taste good.
Step 5: Cook The Jelly
Pour the juice into a clean pot. Add the sugar and lemon juice. Stir well to mix.
Heat the mixture on medium heat. Stir until the sugar is fully dissolved. Then, boil the mixture hard for 5 to 10 minutes. Keep stirring to avoid burning.
Step 6: Test The Jelly
To check if the jelly is ready, use the cold plate test:
- Put a small plate in the freezer before you start cooking.
- When you think the jelly is ready, drop a small spoonful on the cold plate.
- Wait a minute, then push the jelly with your finger.
- If it wrinkles and does not run, the jelly is set.
- If not, boil the jelly for a few more minutes and test again.
Step 7: Jar The Jelly
Once the jelly is set, remove the pot from heat. Let it cool for a few minutes.
Pour the jelly into clean, hot jars. Leave about 1/4 inch space at the top.
Seal the jars with lids. Let them cool at room temperature.
Tips for Best Crab Apple Jelly
- Pick crab apples when fully ripe for best juice.
- Use fresh fruit to get the clearest jelly.
- Do not add extra pectin; crab apples have enough.
- Keep the cooking time short after adding sugar.
- Use lemon juice to help the jelly set well.
- Store jelly in a cool, dark place for longer life.
Uses for Crab Apple Jelly
Crab apple jelly is very versatile. Here are some ways to enjoy it:
- Spread on toast or bread for breakfast.
- Serve with cheese on a snack plate.
- Use as a glaze for roasted meats.
- Mix into yogurt or oatmeal for sweetness.
- Use as a topping for desserts like ice cream.
Why Crab Apple Jelly is Special
Crab apples are different from regular apples. They are smaller and sourer. Their high pectin content makes jelly easy to set without extra help.
The jelly has a lovely, clear color. It tastes fresh and bright. It is a good way to use wild fruit that many people ignore.
Safety and Storage
Always use clean jars and lids. Boil the jars before filling if you want to store jelly long.
Keep the jelly in a cool place. After opening, keep it in the fridge. Use it within a few weeks.
Frequently Asked Questions
How Do You Prepare Crab Apples For Jelly?
Wash firm crab apples thoroughly. Remove stems and blossom ends, but do not peel or core. Simmer with minimal water until soft. Strain juice for jelly making.
Do You Need Pectin For Crabapple Jelly?
You do not need extra pectin for crabapple jelly. Crabapples naturally contain high pectin, ensuring a firm set. Use crabapple juice as a natural pectin source for other low-pectin fruits. This makes crabapple jelly easy to prepare without added pectin.
What’s The Best Thing To Do With Crab Apples?
The best use for crab apples is making jelly, as they are naturally high in pectin. They also work well in pies, sauces, and fruit leather. Cooking softens their tartness and texture, enhancing flavor in desserts and preserves.
Do You Put Lemon Juice In Crab Apple Jelly?
Lemon juice is optional in crab apple jelly. Crab apples have enough natural pectin and acidity for setting. Adding lemon juice can enhance flavor and balance sweetness. Use it sparingly to avoid overpowering the jelly’s natural taste.
Conclusion
Making crab apple jelly is easy and enjoyable. You only need a few ingredients and simple steps. The result is a tasty jelly with a fresh, tart flavor.
Try this recipe to turn wild crab apples into a delicious treat. It is perfect for sharing with family and friends. Enjoy the taste of nature in your home.