Apple are in season
There are a lot of crabapple trees in the region.
What better time to make some jelly.
9 lbs crab-apples,
quartered with skin and seeds
(I remove the black end and any brown marks on the apple.)
The skin and seeds contain a lot of pectin.
9 cups cold water
1/2 cup lemon juice
6 cups sugar.
In a large pot bring the crabapples,
water and lemon juice to a boil
Reduce heat and simmer for 30 minutes, uncovered.
Place apples and juice in a jelly bag
or: a colander lined with at least 4 layers of cheesecloth
placed over a large bowl.
Let the apple mixture drain overnight or at least 5 hrs,
without crushing or squeezing the fruit.
You should get about 8 cups of juice.
If the amount of juice is different,
count about 3/4 cup of sugar for each 1 cup juice.
To hang my bags
I hooked it to my cupboard doors.
I had 2 bags hanging and
one colander dripping in a bowl.
After the dripping is finished,In a large pot bring the crabapple juice and sugar to a boil
Simmer until a candy thermometer reads 220 deg. F.
Skim carefully while cooking.
Place in sterilized jars. or
Unsterilized jars will keep for several weeks in the refrigerator.
To flavour the jelly, you can add 1/2tsp of ground cinnamon while cooking.
This jelly is delicious served with pork or lamb.
The recipe I am using is adapted from Ricardocuisine.com at .https://www.ricardocuisine.com/en/recipes/3732-crabapple-jelly
Thanks for your visit xo
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