How to make crab apple jelly
If you have a crab apple tree in your garden, you probably know that the small, tart fruits are not enjoyable to eat raw. However, they are perfect for making delicious crab apple jelly! Homemade crab apple jelly is a delightful treat that you can enjoy on toast, scones, or as a topping for ice cream. In this article, we will guide you through the process of making this sweet and tangy jelly.
Step 1: Picking the Right Crab Apples
The first step in making crab apple jelly is to select the right crab apples. Look for ripened crab apples that are free from blemishes or insect damage. Choose the ones that have a bright, vibrant color. While it is preferable to use freshly picked crab apples, you can also use ones that have been stored for a few days, as long as they are still in good condition.
Remember:
- You will need around 2-3 pounds of crab apples to make a batch of jelly.
- It’s best to pick the crab apples when they are fully ripe, which is usually in late summer or early autumn.
Step 2: Preparing the Crab Apples
After gathering your crab apples, give them a good rinse to remove any dirt or debris. Remove the stems and cut the apples into halves or quarters, depending on their size. If the crab apples have any damaged areas, simply cut those parts off. Do not worry about removing the seeds or core, as these will be strained out later.
Pro Tip:
To prevent the apples from browning during preparation, you can add a squeeze of lemon juice to a bowl of water and soak the cut pieces for a few minutes before proceeding to the next step.
Ultimate Guide to Making Crab Apple Jelly
If you have an abundance of crab apples and are looking for a way to preserve them, making crab apple jelly is a delightful solution. Follow this step-by-step guide and soon you’ll be enjoying the tangy and sweet taste of homemade crab apple jelly.
Step 1: Gathering Crab Apples
To make crab apple jelly, start by choosing the right type of crab apples. Look for firm and ripe apples that are free of blemishes. Generally, smaller crab apples have a higher pectin content, which is necessary for creating a jelly-like consistency.
Pick the apples from the tree, making sure to remove any stems, leaves, and debris. Wash them thoroughly under cold water to remove dirt and insects.
Step 2: Preparing the Crab Apples
Once the crab apples are washed and cleaned, cut them in half, removing the core and any blemishes. It’s not necessary to peel or seed the apples as the skin and seeds contain natural pectin, which will help the jelly set.
Measure out the desired amount of crab apples, keeping in mind that 10 pounds of apples will yield approximately 8 cups of juice.
Step 3: Cooking the Crab Apples
Place the crab apples in a large pot and add enough water to cover them. Bring the water to a boil, then reduce the heat to low and let simmer for about 20 minutes, or until the apples have softened.
Once the apples are soft, pour them into a jelly bag or a clean muslin cloth set over a large bowl. Let the juice drip out naturally overnight, without squeezing the bag or cloth.
Step 4: Straining the Juice
The next day, carefully remove the jelly bag or cloth and allow any remaining juice to drain into the bowl. You can discard the pulp or use it to make apple sauce if desired.
Measure the collected juice and pour it into a clean pot. For every 4 cups of juice, add 3 cups of sugar.
Step 5: Cooking the Jelly
Place the pot with the juice and sugar mixture on the stove over medium-high heat. Stir constantly until the sugar dissolves and the mixture comes to a rolling boil. Keep stirring to prevent any burning.
Boil the mixture until it reaches the gel stage, which is about 220°F (104°C) on a candy thermometer. This usually takes around 20-25 minutes.
Step 6: Canning and Storing
While the jelly is boiling, prepare the jars by washing them in hot, soapy water and sterilizing them in boiling water for 10 minutes. Remove them from the water and let them air dry.
Once the jelly has reached the desired consistency, carefully pour it into the sterilized jars, leaving about 1/4 inch of space at the top. Wipe the rims of the jars to ensure a clean seal, then place the lids on tightly.
Process the jars in a boiling water bath for 10 minutes, then remove and let them cool on a wire rack. Check to make sure the lids are sealed before storing in a cool, dark place.
Now you can enjoy your homemade crab apple jelly on toast, biscuits, or use it as a glaze for meats. With this Ultimate Guide to Making Crab Apple Jelly, you’ll be able to enjoy the taste of summer all year round!
Selecting and Preparing the Crab Apples
When making crab apple jelly, it is important to select the right type of crab apples and properly prepare them. Follow these steps to ensure a successful and flavourful jelly:
1. Choosing the Apples
Look for firm and brightly coloured crab apples without any signs of rot or blemishes. It is best to pick them when they are fully ripe, as this helps to enhance the natural sweetness of the fruit. Additionally, try to select apples that have a good amount of pectin, as this will aid in the jelly setting process. Some popular crab apple varieties for jelly making are the ‘Hyslop’, ‘Dolgo’, and ‘Wickson’.
2. Cleaning and Preparing
Before you begin making the jelly, you’ll need to wash and prepare the crab apples:
Step 1: Rinse the apples under cool running water to remove any dirt or debris.
Step 2: Remove any stems, leaves, or twigs from the apples.
Step 3: Cut the apples in half or quarters, depending on their size. The seeds and core should also be removed as they can make the jelly bitter.
Step 4: Place the prepared crab apples in a large pot and add enough water to cover them.
Now that your crab apples are clean and prepared, you can move on to the next step in making your delicious crab apple jelly!
Cooking and Extracting Juice from Crab Apples
Crab apples are not only versatile but also full of flavor, making them a perfect choice for making jelly. In order to transform these tart and small fruits into a delicious jelly, it is essential to cook them properly and extract the juice. In this section, we will guide you through the process of cooking and extracting juice from crab apples.
Ingredients:
Before starting, gather the following ingredients:
- 2 pounds of crab apples
- 4 cups of water
- Granulated sugar (1 cup for every cup of juice obtained)
Instructions:
Follow these steps to cook and extract juice from crab apples:
- Wash the crab apples thoroughly to remove any dirt or debris. Remove stems and any damaged or blemished parts.
- Cut the crab apples in half, ensuring to remove the core and seeds. It is acceptable to leave the skins on as they contain natural pectin, which helps the jelly set.
- In a large pot, combine the halved crab apples and water. Bring to a boil and then reduce the heat to simmer, covered, for approximately 30 minutes or until the crab apples are soft.
- Using a potato masher or the back of a spoon, crush the cooked crab apples to extract the juice. Let it cool for a few minutes.
- Place a clean muslin cloth or jelly bag over a large bowl or pitcher. Pour the crushed crab apples with their juice into the cloth or bag.
- Gently squeeze the cloth or bag to extract all the juice from the crab apples. Be careful not to force too much pulp through, as it can cloud the jelly.
- Measure the extracted juice and transfer it back to the pot. For every cup of juice obtained, add 1 cup of granulated sugar.
- Cook the juice and sugar mixture over medium heat, stirring constantly until the sugar dissolves completely. Increase the heat to bring the mixture to a rolling boil.
- Continue boiling until the jelly reaches the desired consistency. To test, place a small amount of the jelly on a cold plate or spoon and allow it to cool. If it slowly sets and wrinkles when pushed with a finger, it is ready. If not, continue boiling for a few more minutes and test again.
- Once the jelly reaches the desired consistency, remove it from heat and skim off any foam that may have formed on top.
- Immediately pour the hot jelly into sterilized jars, leaving about 1/4 inch of headspace. Seal the jars tightly and let them cool completely before storage.
Now that you know how to cook and extract juice from crab apples, you can enjoy the delicious taste of homemade crab apple jelly. It is perfect as a spread on toast or as a sweet addition to various dishes and desserts.
Making the Crab Apple Jelly
Once you have gathered your crab apples, it’s time to start making the jelly. The following steps will guide you through the process:
1. Wash the crab apples thoroughly to remove any dirt or debris. Remove any stems and cut the apples into halves or quarters.
2. Place the prepared crab apples in a large pot and add enough water to cover them. Bring the pot to a boil and then reduce the heat to simmer the apples for about 20 minutes or until they become soft.
3. Once the apples are soft, remove the pot from heat and let it cool for a few minutes. Then, transfer the boiled apples to a muslin or cheesecloth jelly bag set over a bowl or a large pot to strain the juice. Leave it to strain overnight or for several hours until all the juice has drip down.
4. Measure the strained crab apple juice and pour it into a clean pot. For every 450g of juice, add 340g of granulated sugar. Stir the mixture until the sugar dissolves completely.
5. Place the pot on the stove and bring the mixture to a rolling boil while stirring constantly. Continue boiling the jelly for about 15 minutes or until it reaches the setting point. To check if the jelly has reached the setting point, test it by dropping a small amount on a refrigerated saucer. It should set and wrinkle when touched.
6. Skim off any foam that forms on the surface of the jelly with a spoon. Ladle the hot jelly into clean, sterilized jars while it is still hot. Fill the jars to about 1/4 inch from the top and wipe the rims clean before sealing them with sterilized lids.
7. Carefully place the sealed jars in a hot water bath canner and process them for about 10 to 15 minutes, ensuring they are completely covered with water. Remove the jars and allow them to cool completely before storing them in a cool, dark place.
Your homemade crab apple jelly is now ready to enjoy! Serve it on toast, scones, or use it as a glaze for meats. It also makes a great gift for friends and family.
Preserving and Enjoying Your Homemade Crab Apple Jelly
Once you have successfully made your delicious and flavourful crab apple jelly, the next step is to preserve it properly so that you can enjoy it for months to come. Here are some tips and ideas to help you with this important process.
1. Sterilizing Your Jars
Before filling your jars with the jelly, it is essential to sterilize them to ensure a longer shelf life. Wash the jars and lids with hot soapy water, rinse them thoroughly, and place them in a large pot filled with boiling water. Allow them to boil for at least 10 minutes, then remove them carefully with tongs.
2. Filling and Sealing the Jars
Once the jars are sterilized, carefully pour the hot jelly into each jar leaving about a ¼ inch of headspace at the top. Wipe the rims of the jars with a clean, damp cloth to remove any traces of jelly or food particles. Place the lids on the jars and screw them on tightly. This will create a vacuum seal as the jelly cools.
Note: If a jar fails to seal properly, refrigerate it and consume it within a few weeks.
3. Storing the Jelly
To maximize the shelf life of your homemade crab apple jelly, store the sealed jars in a cool, dark, and dry place like a pantry or cellar. The ideal temperature for storing jelly is between 50-70°F (10-21°C). Avoid exposing the jars to heat or direct sunlight as it may affect the quality and taste of the jelly.
4. Enjoying Your Jelly
Now that you have preserved your homemade crab apple jelly, it’s time to enjoy the fruits of your labor! Here are a few suggestions on how to savor this delectable treat:
- Spread the jelly on a freshly toasted slice of bread or a warm biscuit.
- Use it as a sweet topping for pancakes or waffles.
- Add a dollop of jelly to your yogurt or oatmeal for an extra burst of flavor.
- Pair it with cheese and crackers for a delightful appetizer.
- Get creative and use it as a glaze for pork or chicken dishes.
With these tips in mind, you can now savor the taste of your homemade crab apple jelly all year round. Share it with friends and family or keep it all to yourself – the choice is yours!
Harrison Clayton
Meet Harrison Clayton, a distinguished author and home remodeling enthusiast whose expertise in the realm of renovation is second to none. With a passion for transforming houses into inviting homes, Harrison's writing at https://thehuts-eastbourne.co.uk/ brings a breath of fresh inspiration to the world of home improvement. Whether you're looking to revamp a small corner of your abode or embark on a complete home transformation, Harrison's articles provide the essential expertise and creative flair to turn your visions into reality. So, dive into the captivating world of home remodeling with Harrison Clayton and unlock the full potential of your living space with every word he writes.
