Description
A simple and delicious recipe for making bright, tart crab apple jelly using natural pectin from the fruit.
Ingredients
- Fresh crab apple juice, strained and measured
- Granulated sugar, about 3/4 to 1 cup per cup of juice
- 2 to 3 tablespoons lemon juice per 4 cups of juice (if apples are very sweet)
- Clean, warm jars with new lids and rings
Instructions
- Measure your juice. For every cup of juice, plan 3/4 to 1 cup of sugar.
- Warm the juice in a large pot, then stir in the sugar until dissolved. Add lemon juice if needed for balance.
- Bring to a rolling boil, stirring often.
- Cook for 12 to 18 minutes until thickened and testing passes the spoon or sheet test.
- Skim any foam gently.
- Ladle the hot jelly into warm jars, leaving about 1/4 inch headspace.
- Process in a boiling water bath for 10 minutes.
- Let jars cool undisturbed to allow the seals to set.
Notes
For clarity, let the juice drip through the bag instead of squeezing. Use tart, firm fruit for better flavor.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Preserve
- Method: Canning
- Cuisine: American