Crab Apple Jelly
This recipe makes 16 1/2 cup (125 mL) servings
|Per 1 tbsp (15 mL) : about||-|
|total fat||0 g|
|sat. fat||0 g|
- Portion size: eight 1-cup (250 mL) jars
This clear stunning jelly will range from coral to red depending on the apples. Serve with savouries such as roast pork or p?, or pair with cream cheese for a delicious toast topping.
- 6 lb 6lbcrab apples
- 4-1/2 cups 4-1/2cupsgranulated sugar
Remove both stem and blossom ends from crab apples. Do not peel or core. In large Dutch oven, bring crab apples and 6 cups (1.5 L) water to boil. Reduce heat, cover and simmer, stirring occasionally, for about 10 minutes or until softened. Using potato masher, crush crab apples; cook for 5 minutes longer.
Wet and wring out jelly bag; suspend on frame over large measuring cup or bowl. Fill with crab apples; let drip, without squeezing bag, for about 2 hours or until juice measures 6-1/2 cups (1.625 L), adding up to 1-1/2 cups (375 mL) water if necessary.
In large clean Dutch oven, bring juice with sugar to full rolling boil over medium-high heat, stirring constantly; boil for 15 to 18 minutes or until gel stage. (See Gel Stage Test, below) Remove from heat; skim off foam.
Using funnel, fill hot 1-cup (250 mL) canning jars, leaving 1/4-inch (5 mm) headspace. Cover with prepared lids. Screw on bands until resistance is met; increase to fingertip tight. Boil in boiling water canner for 10 minutes. (See Canning Basics)
Additional information : Gel Stage Test:
• Remove jelly from heat while doing test.
• Chill two or three small plates in freezer.
• Place 1 tsp (5 mL) hot jelly or jam on plate and freeze for 1 minute.
• Remove from freezer. Surface should wrinkle when edge is pushed with finger.
• If surface doesn't wrinkle, continue cooking and repeat test every few minutes.
Source : Canadian Living Magazine: July 2008