Crabapple Jelly
Ingredients
Directions
Prepare the juice
Boil the crabapples until soft.
Mash the apples with a potato masher and strain to extract the juice.
Make and jar the jelly
Combine 1 pint of sugar with 1 pint of juice in a pot.
Boil the mixture until it drops from a spoon like jelly.
Pour into small jars and cover the tops with writing paper.
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.
Explore the science
What each ingredient does
- Crabapples
- Supply natural pectin and tartness that help the jelly set and give it a sharp flavour.
- Sugar
- Adds sweetness, helps the jelly set, and preserves the finished jelly.
The step that matters
Boil until it drops from a spoon like jelly. Boiling drives off water and concentrates the sugar and pectin so the jelly sets. Stopping too early leaves it runny, while boiling too long makes it stiff and sugary.
“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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