3 lb Crab-apples Sugar Wash crab-apples. Do not pare. Remove stems and blossom ends. Cut in halves. Remove seeds. Cover with water. Cook until soft. Drain through jelly bag. Use 2/3 cup sugar to each cup juice. Boil rapidly until jelly sheets from spoon. The Household Searchlight
How To make Crab Apple Jelly's Videos
Crabapple Jelly - Traditional Newfoundland - Bonita's Kitchen
Welcome to Bonita's Kitchen! Today we will be making Crabapple Jelly, made with small crab apples or apples of choice. Visit our website for more tasty recipe ideas: Our cookbooks link:
Link to Sterilizing and canning procedures:
Recipe:
10 cups chopped crabapples 8 to 10 cups cold water, covering the apples 2 cups sugar 1 tsp butter 2 tbsp chuck of fresh ginger
Method:
I have been trying to make crabapple jelly for years but didn't have access to crabapple trees, one day we were visiting friends and their back yard was full of beautiful crabapple trees.
Making crabapple jelly it is time consuming, but it is one of the simplest jelly to make.
Step one: Take 10 cups of crabapples chop in small cubes you can remove the stems and spots or leave them on this will not change the flavour of your jelly.
The size of crabapples is not important just pick as many as you like for your jelly and to eat.
Place your crabapples in a boiler large enough so your crabapples don't boil over, next add cold water to cover your crabapples or if you have 10 cups of crabapple put 10 cups of cold water.
Start the boil, then let simmer over medium heat with lid on for 30 minutes to an hour until crabapples are soft or tender.
(Please note) Don't over boil crabapples on its first boil because you will end up with to much solids in your juice.
Remove your crabapples from water bath place in a strainer or veggie bag or cheese cloth. Don't mash or squeeze crabapples at this stage because you will release more solids and this will make a cloudy jelly. Take the juice from boiler and place in a bowl to add with the juice that will be released from your strainer overnight.
Let crabapples strain for 6 hours or overnight. (please note) don't get impatient at this stage because you will lose a lot of your pectin that will be released from your crabapples this is a very important step.
After straining is complete measure the amount a juice that is released from crabapples plus the juice from your first boil and this will give you your measurements for the sugar needed.
After all juice is collected pour it into a smaller pot and start the boiling then simmer over medium heat for about 30 minutes to an hour, this will reduce the volume and get more concentrated. Don't reduce to more then half the juice, if you had 6 cups of juice you will add 2 cups of sugar. 1/3 cup of sugar per original cup of juice remember this because after you simmer your juice will reduce to half but the sugar you use is based on the 6 cups from the start.
At this stage add the fresh ginger, let simmer with the juice for half the boiling time. keep starring juice until you notice the juice starting to concentrate, then add your sugar.
Simmer the juice and sugar together it should come to a boil some times it will start to foam remove this from the top with a spoon and then add 1 tsp of butter this will help reduce the foaming stage. As the jelly starts to get thicker you can use a cold spoon to dip into the pot if it slowly runs of your spoon it is thick enough remove from heat. Also 216 to 220ºf on your cooking thermometer.
Prepare your jars and lids make sure your lids are boiled and ready to bottle jelly.
Pour jelly into each jar 1/4 inch from the top, seal each jar and place into a water bath for about 5 minutes, after boiling remove from heat and let cool.
These are your finish jars of crabapple jelly, sometimes your jelly is not thick enough but you can still use it for pancake sauce or topping for a cake or ice cream.
Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!
Easy Crabapple Jam
This is an easy way to make a very sweet and great homemade jam out of the small crabapples
How To Make Crabapple Jam
Crabapples are incredibly delicious. Today we will be making jam in our how to make crabapple jam video. Thank you for joining us here #Much Ado About Something
Canning Crab Apple Jelly (no pectin)
3 lbs crab apples washed and quartered. 3 cups water 3 cups sugar 1 cinnamon stick
waterbath can 10 min
Making Crab Apple Jelly
Only three ingredients apples, sugar and water.
Link to the recipe:
Royalty Free Music Fur Elise (Bagatelle in a Minor) Audiomagic Royalty Free Stock Music Library 2: Classical/Piano / Audiomagic Music Studios Bought on iTunes
How to make Rowan & Crabapple Jelly
If you have never made hedgerow jelly before, or failed in the past, let me share this easy and reliable recipe with you for Rowan and Crabapple Jelly. You can substitute the Rowan with Sloe or Elderberry if you are too late for Rowans, and use cooking apples instead of crabapple if you don't have them.
This simple, delicious and easy to follow recipe will bring your Sunday lunch to life and is a delightful accompaniment to many meals.
Ingredients: 1.2kgs/2.5lbs Crabapples (or cooking apples) 1.2kgs/2.5lbs Rowan berries (or sloes) Juice of one lemon Approximately 1.5lbs Sugar although this will vary on the amount of liquid your fruit produces Water
All you need is a stainless steel preserving pan, ladle and approx 12 jam jars (or 6 medium Kilners), plus a square of muslin or cheesecloth and strong cotton string.
See our website for this recipe in full and many more recipes theoldkennels.co.uk