Crabapple Jelly
Ingredients
Directions
Extract the juice
Boil the crabapples with just enough water to cover them until tender.
Mash the apples with a spoon and strain out the juice.
Make the jelly
Combine 1 pint of juice with 1 pound of sugar and boil for 30 minutes.
Strain the mixture through a fine sieve.
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 acidity, which help the juice set into a jelly.
- Sugar
- Sweetens the jelly and helps it set firm when boiled with the juice.
The step that matters
Boil the juice with the sugar for 30 minutes. The sugar and the fruit's natural pectin must boil together long enough to reach a set. Boiling too briefly leaves the jelly runny, while boiling too long can make it stiff and dull.
“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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