Crabapple Jelly
Ingredients
Directions
Strain the juice
Pour the crabapple juice into a flannel jelly bag and hang it up to drain overnight.
Measure the juice and combine it with an equal amount of sugar (1 pound for every pint of juice).
Make the jelly
Pour the juice into a granite kettle over medium heat and let it boil for 20 minutes.
Stir in the sugar and continue stirring until it is completely dissolved.
Remove from heat and pour into jelly 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
- Crabapple juice
- Supplies the pectin and acidity that allow the juice to set into a firm jelly.
- Granulated sugar
- Sweetens the jelly and helps it set firmly and keep its texture.
The step that matters
Dissolving the sugar completely. Sugar that stays undissolved can form crystals and leave grainy spots in the jelly. Stirring until it is fully dissolved gives an even, clear set.
“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.