"This is a fresh tasting, pure jelly with no pectin added. Just the goodness of your backyard. No commercial pectin is required as crabapples have high natural pectin content." — DDPD
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water as needed
1 (3 inch)
Lovely recipe that is easy to make even for a first-time jelly maker. Takes a while for the jelly to set up so don't worry!
I think the success of this recipe must depend on how acidic your crabapples are. Mine were large and fairly sweet as far as crabapples go (I have no idea what variety they were, though)... so it did not jell. I had to add a box of Certo lite to make it jell. Once this was done, the flavour was great and the colour was so pretty.... I double-strained the juice, so I did not end up with a "weird consistency" like some reviewers said. Also, I needed a generous 8 cups of apples to get 3 cups of juice - not the four cups promised in the recipe. All-in-all, I would say that this recipe shows promise, but watch your "sour factor" in your apples - make sure it is high.
Unfortunately ALLRECIPES changed the recipe significantly. We never simmer the juice for 10 minutes, or need to skim off any foam. It's a very simple process and the end result is fabulous.
I followed the recipe exactly as described and wound up with the result exactly as pictured. It was an easy fun project that my 11 year old daughter and I completed yesterday afternoon. We enjoyed the jelly on toast this morning.
I found this recipe last year it was easy to read & understand the steps & the makes the best crabapple jelly. I gave it as christmas gifts last year & had several requests for it again this year.
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!
I followed the recipe approximately--I'd already made 5 cups of juice from my crabapples before I read the recipe. So, I added 4 cups of sugar to my juice, and boiled them together until it reached the gel stage (220 for sea level, but almost 230 where I live at 5000 ft). It jelled right away, and I have four lovely cups of crabapple jelly. I really must go see if that crabapple tree has any good apples left because I'd like to make another batch of it.
Although I am a first time jelly maker, I thought this recipe was very general and takes alot longer than 15 minutes to make. The flavor was good,but the texture left little to be desired.
* Percent Daily Values are based on a 2,000 calorie diet.
Mary Wynne's Crabapple Jelly
Serving Size: 1/32 of a recipe
Servings Per Recipe: 32
Amount Per Serving
** Calories: 94
** Calories from Fat: < 1
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