Reviewed: Oct. 20, 2011

This is a good recipe. Alot easier than I thought. I however omitted the cinnamon stick because I just wanted crabapple jelly with no extra flavors. I have nice red crab apples and ended up having to use pectin because it would not set on its own.

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2 users found this review helpful

Reviewer:

sweettreat

Reviewed: Sep. 29, 2011

Made jam using island jen's info on sugar/apple ratio with crabapple sauce...jelled at 200 degrees for me. Like your hint that they taste like cranberries...can't wait to play with that!

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2 users found this review helpful

Reviewer:

dpoet

Reviewed: Sep. 18, 2011

not all crab apples are created equally. The best type for making jelly are the smaller, hard fleshed, deep red in colour ones that are not really edible due to their extreme tartness. As a matter of fact I compare the flavour to cranberries more than apples. when preparing your juice, the best ratio of water to apples is 1 cup of water to each lb of apples used. When in the jelly stage, I like to use half the amount of sugar as juice (ie: 6 cups of juice= 3 cups of sugar) of course, this can be tweaked according to sweetness preferred. If using traditional apples or a softer fleshed crab apple, pectin may be needed- if your cooled, prepared juice doesn't have a thicker consistency, you may want to add pectin. Hope this clarifies things for some folks! Nothing compares to crabapple jelly!

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7 users found this review helpful

Reviewer:

island jen

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

Living In: Strathmore, Alberta, Canada

Reviewed: Sep. 2, 2011

The recipe worked fine...I took the left over apples, put them through my hand miller and made some wonderful apple sauce. I added a cup of sugar and a pinch of cinnamon. It is very sweet/tart - but tasty and I used all of the apples. It will be a good sauce for roast pork.

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2 users found this review helpful

Reviewer:

FarmGirlSally

Cooking Level: Expert

Reviewed: Aug. 8, 2011

Great recipe. I used it last year when the crab apples were plentiful. Crab apples weren't as good this year but I canned some stock last year and used it today with this recipe. I didn't use the cinnamon stick but might try it next time. I like the lesser amount of sugar in this recipe as compared to others. Also, 1 batch I made last year took a few days to set, I was starting to worry when it finally did set. The other batches set immediately. In summary, great recipe!

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4 users found this review helpful

Reviewer:

petunialuvur

Home Town: Crossville, Tennessee, USA

Reviewed: Jan. 28, 2011

I used certo right away after reading reviews and still had to re-boil.IT took the second time and tasted just like I remembered my grandfathers did.

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1 user found this review helpful

Reviewer:

mr. drinky

Cooking Level: Intermediate

Home Town: Orleans, Ontario, Canada

Reviewed: Oct. 29, 2010

I let the juice drip overnight and it is important to measure the juice. The red variety of crabapples I used needs one cup of white sugar for each cup of juice and there is no need for purchased pectin.

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6 users found this review helpful

Reviewer:

margiejo

Cooking Level: Intermediate

Home Town: Regina, Saskatchewan, Canada

Living In: Edmonton, Alberta, Canada

Reviewed: Oct. 3, 2010

On my second time ever making jelly, and this recipe made the best crabapple jelly I've ever had! The taste is simply wonderful, and it jelled right away!

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2 users found this review helpful

Reviewer:

wbicepuppy

Reviewed: Sep. 24, 2010

this was my first attempt at jelly making and it yielded very good results. my 6-7 cups of apples gave me 4 8oz jars of clear, colorful,tasty jelly. it took quite a long time to get the jelly up to 220 degrees, but the recipe is simple,easy and fun.

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2 users found this review helpful

Reviewer:

a an w

Reviewed: Sep. 18, 2010

Just made this jelly and it was sooo good. Have made lots of other jellies in the past, but always used pectin so I was a little anxious. This turned out perfectly jelled and clear. Definitely making more. Only thing I did different - did not quarter apples and I used a jelly bag. Also, I didn't have a cinnamon stick, so used ground cinnamon from a can. Next time want to use a stick. Took a long time to hit 220 degrees, but finally got there. The taste is so fresh - also loved when it was cooking - it smelled like candy apples!! This is a keeper.

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4 users found this review helpful