what variety of apple did Smucker’s buy when they made crab apple jelly, and who has recipe?
They bought crabapples. A type of small fruit different from a domesticated apple. Usually red crabapples, usually from flowering crabapple trees (they’re most common) are used to make the jelly.
http://en.wikipedia.org/wiki/Malus
The Jelly Recipes for it are fairly standard. I’ve made it, but I don’t anymore because it’s quite labour-intensive. Here’s the recipe I used.
4 c. crab apple juice (about 3 lbs. crab apples and 3 c. water)
4 c. sugar
To prepare juice. Remove stem and blossom ends (do not core) quarter apples, add water, cover and bring to boil on high heat. Reduce heat and simmer for 20 to 25 minutes, or until apples are soft. Drain through jelly bag to make jelly. Measure juice into a kettle. Add sugar and stir well. Boil over high heat to 8 degrees above the boiling point of water, about 215 degrees or until jelly sheets from a spoon. Remove from heat, skim off foam quickly. Pour jelly immediately into sterilized hot containers and seal. Makes 5 to 6 eight ounce glasses.
You may need to add liquid pectin to the mix. Test the mixture before jarring it, just as you would with any jam using natural pectin.
Crab Apple Tree
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