Here is our family’s delicious crabapple jelly recipe. Out of all the wonderful fruits and veggies that are ready for harvest in autumn, crabapples seem to be one of the most overlooked fruits here in the Midwest, which is a shame. These tart little fruits are nutritious, packed with flavor and make an amazing jelly. Best of all, it is easy to make. Enjoy!
Ingredients:
- Crabapples (at least 4-5 pounds)
- Sugar
- Water
Directions:
1. Wash crabapples, removing stems and blossom ends.
2. Place washed crabapples in a medium to large pot and pour just enough water to cover the apples.
3. Bring water to a boil, reduce heat and simmer for 20 minutes to soften the crabapples.
4. With a potato masher, mash crabapples in the pot and simmer for an additional 5 minutes.
5. Remove from heat and pour the crabapple mash over a double layer of cheesecloth or a pillow case. Allow the juice to drain from the mash for at least 8 hours or overnight. Try not to squeeze the mash to get more juice out or you’ll end up with cloudy jelly.
6. Combine 6 cups of the crabapple juice with 6 cups of sugar and bring to a boil. (Do not try and make batches larger than this. Trying to do large batches leads to soft setting jelly or mixtures that don’t set at all. Instead, do several small batches.)
7. Continue to boil until jelly mixture reaches 218 degrees Fahrenheit, depending on your elevation. (For every 1,000 feet of elevation, subtract 2 degrees from 220 and that will give you your desired temperature for jelly. Another way is to place a spoonful of your boiling jelly mixture onto a small plate and stick it in the freezer for a couple of minutes. If it sets, then you’re ready for canning.)
8. Skim any foam off the top of your boiling jelly mixture.
9. Pour jelly mixture into hot, sterilized jars leaving 1/4 inch head space. Add lids and screw on bands.
10. Process filled jars in a hot water bath for ten minutes and then remove from water bath and allow to cool to room temperature.
Enjoy!!!
Note: Crabapples are very high in pectin and usually do not require additional pectin to make jelly. However, sometimes batches can set soft. If this happens, add 1tsp. of pectin to your next batch boiling jelly mixture.
Psst…. Don’t forget to subscribe below! It’s always free and no obligations!!
1 thought on “Delicious Crabapple Jelly Recipe”