Crabapple Jelly
Ingredients
Directions
The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Extract the juice
Place crabapples in a pot and cover with cold water.
Bring to a boil and cook until the apples begin to crack open.
Make the jelly
Measure 1 pint (2 cups) of the resulting juice and add 1 pint (2 cups) of sugar.
Boil the mixture for 15 minutes.
Strain the jelly through a fine mesh to remove solids.
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 natural pectin and acidity, which help the juice thicken and set into jelly.
- Sugar
- Adds sweetness and helps the pectin form a firm gel while preserving the jelly.
The step that matters
Boiling the juice with sugar for 15 minutes. Sugar and pectin only form a gel when the mixture reaches a sufficiently high concentration at a rolling boil. Boiling too briefly can leave the jelly runny, while boiling too long can make it overly stiff and darken its flavor.
“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.
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.