Grabapple Jam
Ingredients
Directions
Prepare the fruit
Wash the crabapples and place them in a kettle with just enough water to cover them.
Simmer until they can be easily mashed into a pulp with a potato masher.
Strain the pulp through a coarse sieve, then measure it.
Make the jam
For every 1 part of pulp, add ½ part of granulated sugar.
Return the mixture to the fire and cook slowly for about 30 minutes.
Seal and store
Pour into glasses and seal with paraffin.
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 pulp, pectin and tart flavour that form the jam's body.
- Granulated sugar
- Adds sweetness and helps the jam thicken and keep when cooked down.
- Paraffin
- Forms a wax layer on top of the jam that seals the glasses against air.
The step that matters
Cooking the pulp with sugar. Sugar must be stirred into the pulp and cooked slowly. Too little cooking leaves the jam runny, while overcooking can scorch the sugar and darken the flavour.
“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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