Bowl of crabapples and finished jars of crabapple jelly

Crabapple Jelly

Bright, jewel-colored, and just the right balance of tart and sweet, crabapple jelly is one of those old-fashioned treats that feels both nostalgic and special. Made from tiny, often-overlooked fruits, it transforms into something elegant with just a little sugar and patience. Use crabapple jelly as you would any other jelly—spread on toast, layered in a PB&J, or dolloped on warm scones and biscuits. It also makes a beautiful homemade gift, catching the light in a jar like stained glass.

INGREDIENTS:
3 – 4 pounds firm, ripe, crisp crabapples
4 cups sugar

METHOD:

To Make the Juice
Sort, wash and remove stem and blossom ends; do not peel or core. Cut crabapples into small-sized chunks. Place apples into a large pot and add 3 cups of water, cover and bring to a boil on high heat. Stir to prevent scorching. Reduce heat and simmer for 20 minutes, or until crabapples are soft and tender.

Note — do not overcook; excess cooking will destroy the pectin, flavor, and color.

When the fruit is tender, strain the apple mixture through a double layer of dampened cheesecloth or a damp jelly bag. Suspend the bag over a bowl or pan, using a stand or colander to hold the bag. Drain the juice without pressing or squeezing, which will cause cloudy jelly.

You should have about 4 cups of juice.

To Make the Jelly
Combine 4 cups of crabapple juice with 4 cups of sugar in a wide, large pot and bring to a boil. Cook until it reaches 220°. Test the jelly set using the cold plate method explained above.

Lade jelly into 6 sterilized half-pint jars, leaving 1/4 inch headspace. Cap jars with lids and bands and process in a hot water bath for 10 minutes to seal. Remove the jars carefully from the water bath canner and place them on a towel-lined counter. Allow to sit undisturbed for 24 hours. Check for complete seals. (Refrigerate any jars that do not seal and use within a few weeks.)

Delicious Ways to Use Crab Apple Jelly

  • Use crabapple jelly as you would any other jelly — spread on toast, scones, or biscuits.
  • Warm slightly and brush onto grilled pork chops or a pork roast.
  • Melt the jelly and use it as a glaze for apple or pear tart or a bread pudding.
  • Serve as a condiment with pâté or a cheese platter.

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