Crabapple Jelly
Ingredients
Directions
Prepare the fruit
Wash the crabapples and cut them in halves or quarters.
Place the crabapples in a granite or porcelain preserve kettle with 1 pint of water for every 3 pounds of apples.
Cover and cook slowly until the apples are mushy.
Extract the juice
Allow the juice to drip through a flannel jelly bag.
Make the jelly
Measure the juice and boil it for 20 minutes.
Add an equal quantity of heated sugar and boil for an additional 10 minutes.
Skim off any foam and pour the jelly into sterilized glasses.
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 pectin and tart flavor that let the juice set into jelly.
- Sugar
- Sweetens the jelly and helps it set firm when boiled with the juice.
The step that matters
Boiling the juice before adding sugar. Boiling the juice first concentrates it and activates the pectin extracted from the crabapples. Adding sugar only after this reduction helps the jelly reach a set firm enough to hold its shape.
“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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