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Dessert

Wild Crabapple Jelly

A jelly made from crab apples, water, and sugar, boiled until set.

From an old cookbook · modernised transcription
By Women of the First Congregational Church (Marysville, Ohio) · From a historical cookbook (Internet Archive) · 4 ingredients
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Wild Crabapple Jelly

Ingredients

Directions

Prepare

  1. Cook the crab apples until the skins will peel off.

  2. Remove the skins and punch out the core with a goose quill.

Soak

  1. Add a gallon of cold water to the crab apples.

  2. Let them soak for three days.

Make the jelly

  1. Add water equal to half the amount of liquid present.

  2. Add one and one-fourth pints of sugar to the mixture.

  3. Boil until it becomes jelly.

By Women of the First Congregational Church (Marysville, Ohio). Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

What each ingredient does

Crab apples (in the method)
Supply the fruit flavor, tartness and natural pectin that help the jelly set.
Cold water
Draws flavor and pectin out of the fruit during soaking, and thins the mixture for boiling.
Sugar
Adds sweetness and, once boiled down, helps the pectin form a firm gel.

The step that matters

Boil until it becomes jelly. Jelly sets only when enough sugar, pectin and acid are concentrated by boiling. Stopping too early leaves a runny syrup, while boiling too long can make the jelly stiff or cloudy.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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