Crabapple Jelly
Ingredients
Directions
Prepare
Quarter, core, and remove dark spots from the crabapples.
Cook and drain
Place the crabapples in a pot and add enough water to just cover the fruit.
Boil slowly for 20 to 30 minutes until the fruit is soft.
Pour the mixture into a jelly bag and let it drain.
Add sugar
Use about ¾ the amount of sugar compared to the juice obtained.
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
- Provide the fruit, natural pectin and acidity that help the jelly set.
- Sugar
- Sweetens the jelly and helps it set and keep its gel structure.
The step that matters
Letting the fruit drain without squeezing. Pressing the jelly bag pushes cloudy pulp and small particles into the juice, which makes the finished jelly cloudy. Gentle draining keeps the jelly clear.
“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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