How to Make Homemade Crabapple Jelly
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- Опубликовано: 5 сен 2024
- Crabapple jelly is fun and easy to make! It takes a little longer than jam as you have to strain it first, but it's definitely worth the extra effort.
Equipment you may need:
Jars (4oz) - amzn.to/3evEoab
Muslin/Cheese Cloth - amzn.to/1pKASx2
Jelly bag - amzn.to/2yr6C5f
Waterbath Canner Starter Set - amzn.to/2ROxZNL
Ladle - amzn.to/3bkhMHB
Potato Masher - amzn.to/1yIcwpA
I used 5.5 lbs of crabapples, which made 10 x 125ml (1/4 pint) jars.
- place trimmed crabapples in a large saucepan and add 1 cup of water for every pound of crabapples.
- bring to a boil over medium-high heat.
- boil for 15 min and then crush crabapples with a potato masher and boil for a further 5 min.
- strain the crabapples through a jelly bag or cheese cloth into a container for at least 2 hrs or overnight.
- place a small plate in the freezer for checking set point later.
- place juice in a saucepan and add 2/3 cup sugar for every cup of juice.
- bring juice and sugar gently to a boil while stirring constantly. Continue to boil for 15-18 min while stirring.
- after 15 min, remove the plate from the freezer and add a small amount of jelly onto the plate and return to the freezer for 1 min.
- remove plate again and run finger through the jelly. If the jelly wrinkles, it's ready. If not, continue to boil jelly for another couple of minutes and test again.
- remove jelly from heat and skim any foam/scum off the top.
To preserve:
Smaller pan for lids
Large pan/stockpot for canning - I use a 21 qt. canner that has a jar rack as well.
Mason jars
Funnel
Jar-lifting tongs
- wash jars and lids with hot and soapy water and rinse well.
- to sterilize jars, place jars in canner with just simmering water. Leave the jars in there until ready to use.
- warm lids (do not boil) in smaller pan.
- pour hot jelly into jars.
- make sure there's no jelly on the rim of the jars that could affect the seal. Clean with a damp cloth.
- place lids on top of jars and screw on bands until finger tight.
- place jars in canner and lower into water. Make sure there's at least 2 inches of water over the top of the jars. Bring water to a boil and process jars for 10 min. Use the following chart to adjust water canning times for different altitudes:
Altitude (feet) Increase processing time
1001 - 3000 5 minutes
3001 - 6000 10 minutes
6001 - 8000 15 minutes
8001 - 10000 20 minutes
- remove jars from water and place on a towel for at least 12 hrs. During this time you'll hear each of the lids pop as they seal.
- check the jars have sealed properly - they shouldn't move up and down when you press in the middle of the lid. If a jar hasn't sealed, you can refrigerate it and eat it or you can process the jar again using a new lid.
- keep processed jars in a cool, dry and dark place. They will last for about 1 year. Enjoy!
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/ mrsgooses
I haven’t made crabapple jelly for over 20 years, and needed a good recipe to follow. Your instructions and measurements are bang on, my jelly turned out perfect! Thank you very much! 👍
My neighbour's crabapple tree overhangs my yard. With his permission I picked a bucket full and followed your excellent video. This is my first time canning anything and your instructions were easy and complete. Keep up the good work!
Thanks so much! Enjoy your jelly :)
mrs gooses goodies it is along time since I made Crab apple jelly with your help it it was great
Amazing! Thanks for watching :)
Crabapple Jelly is THE BEST!!!! Thank you!
We planted 2 trees a few years ago and got (lots) enough apples.
I’m trying this for the first time.
Thank you for the information.
Wow, I love that frozen plate tip!
I was wondering how to manage the straining part of the process and this solved it for me, great tip to use a table! Did it last night and it worked a treat, thank you! 🙂
Best video I've watched for making crabapple jelly and seen about 10. Thanks for explaining so well.
Well, I have just finished making 7 enormous jars of jelly. What I tasted during my plate test was absolutely delicious! Now I’m just praying they all set properly. Thanks so much for the video! Very helpful. :)
Thanks!
I am a first time canner and I really appreciate your clear instructions. I’ll let you know how my crab apple jelly turns out, wish me luck!
best video with all the information needed to make crab apple jelly including shelf life bravo you are a star!!!
Thank you so much!!!
Great tutorial!
Genius idea with the upturned table!
Perfecto! And I found those same mini jars at Wal-Mart here in USA.
Awesome video- thank you, I have a ton of tartarian crab apples and this motivated me to put them to good use.
Great video. Never made jelly before, but I discovered a HUGE amount of fruit on a tree at my work place and thought it would be a great time to try it out. I'll let you know how it comes out.
+Michael Dumais Great! Thanks for watching :)
+mrs gooses goodies Just made my jelly...it came out great. Thanks for the great recipe!
+Michael Dumais You're welcome! I'm so glad you tried making jelly and that it turned out great :) Enjoy!
Thank you for the visual. It's quite a gift to have a crabapple tree as this fruit produces it's own pectin. We are caterers and at a local gathering, we displayed them in a nice old box and handed out recipes. The trick for the freezer plates is very cool. I'm wondering if there would be an issue if you don't cut off the bottom stem? I didn't but did quarter them to ensure there were no bad parts of the apple as I do not spray my tree.
Thank you for your crab apple jelly video .... I'm getting there... 🍅😬😊❤️
Fantastic. Thank you
Using a steam juicer would work as well right?
So did the jell set? I am on my third disaster year of trying to do this right. This years instructions said the juice needs to come to 220° before the pectin begins to jell. Well that’s a disaster. I wasted my time and ruined the batch chasing this temperature. You never even bothered with a thermometer, because one does not need to. 😞 I have spent two afternoons on this seasons jam project and it was going to disaster again, I started looking for better instruction, that is when I found this video. Thank You 🙏 . Based on what I know is not true with those other recipes, I know this one is right. No temperature chasing on the thermometer up to 220°f (bogus), no pectin addition. I would like to go less than .7 ratio (4 cups juice to 3 cups sugar) , if I could so that more fruity taste results I would like a lower sugar ratio, not sure if I can reach .5 ratio though.
I dont like sweet jelly , do I need to add all the sugar
excellent video!
Thanks!
Boil for 2 hours for maximum juice and flavor dont need to mash them either also them them drip for 6 to 8 hours
Hi so I’ve made this and mine hasn’t set. Does this have to be kept at a rapid boil during the 15 minutes? I kept mine at a medium low so I’m thinking maybe the temperature wasn’t hot enough so I’m trying another five minutes at rapid. Fingers crossed hopefully it works
How were the results ?
I tried the recipe yesterday. It was the first one of the dozens I looked at that was clear. As a Canadian I get all the nuances between metric and imperial. The issue was apparently the ratio given for water and fruit. I started with 5.5lbs of apples, but after 18!hours hanging on my upside down tray table (genius) I have about 3/4 cup of juice. A lot of work for little result :(. Was it the water or the fruit itself?
Barbara Putnam when I make it ,from this recipe I just fill with water to the level of the apples ,always worked for me
jacinta johnson I think that’s the trick. I was concerned about diluting it too much and and erred on the other side. Still lots of ripening apples on the tree. May try again. I also may have had too many layers of cheesecloth....?
I got another 2 Gal of gorgeous apples off the tree today. More jelly in the works. I folded the cheese cloth pretty thick last time, any thoughts on that?
Is this clear jam?
anyone know where I may find the apple leaves ?
thanks
No sorry :(
Usually the apple tree has leaves...….
could you use a juicer to do this after boiling?
+Eddie Schirmer Hi Eddie! I've never tried using a juicer, but if your juicer can handle whole crabapples (as you want the pectin in the skin and core), then it should work great. You wouldn't need to boil them first, you'd just juice the crabapples normally and then continue on to boil the juice with the sugar, starting at the 5th step :)
Do not use a juicer after bowling the crabapples it will mess your juicer up put the straight apples into the juicer to get the juice out I have already tried it
I have always used a juicer to juice them then make the jelly from the juice. Nothing but washing them put in juicer then when I see the juice starting to flow, start releasing the juice and then I either store the juice or continue to jelly
i likey likey the tasty jelly.
Its fun to make, a nice hobbie to have, and it can be a social occasion with like minded cooks.😘😂😍
Loved the video, but have never heard of putting filled jars back in pan to boil. Why do you do this and will some water not get in the jars?
TO COMPLETELY SEAL & STERALIZE THE JARS SO THE JELLY LASTS A YEAR OR EVEN MORE! CHEERS PHILOMENA
This called the open kettle method...done for all jam n jelly making. Veggies must b psi cooked.
I have a question to ask you
What about fruit flies?
mine never set after 1/2 hr of boiling
Wither not enough sugar and/or did you add some pectin??
Are the seeds poisonous?
No the seeds actually provide the pectin.
Why woul you say "6 lbs" of crab apples then switch of
"4 1/2 cups" of sugar. ????
Why would anyone use those absurd mixed measurements? It's 2018, use Metric.
JackFknTwist wow chill out
Have a crabapple. BTW. Are you American? We use the pound and the cup.
Great video. Thank you for sharing your canning skill with us
pop
My “wild” crab apples are really small.
#
Did your crabapples have red flesh?
+kidgloves2 Yes they did! My in-laws have 2 large crabapple trees - one has white flesh and the other dark pink/red flesh. They taste a little different, but both very good.
In the above recipe you use "lbs', metric, and "cups".
Seriously ?
Yes, that's how we roll in Canada!