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.
- Portion size 250 servings
- Credits : Canadian Living Magazine: July 2008
Ingredients
Method
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)
Nutritional facts Per 1 tbsp (15 mL) : about
- Sodium 0 mg
- Protein 0 g
- Calories 30.0
- Total fat 0 g
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 8 g
