Canning – How to Make Homemade Crab Apple Jelly
Each fall season, hope to pick some wild apples from two trees in our backyard and some homemade canned crab apple jelly.
Crab apples are small compared to normal baking and eating apples and because of his 'bitter' taste, which are most used for making jams, jellies and chutneys.
The following recipe was given to me a few 25 years by my grandmother. This recipe is easy to prepare, but a little time. You have to use a gel pack to drain the juice from pulp.
Crab Recipe apple jelly
5 pounds crab apples (whole, only the stems)
5 cups water
1 (1.75 ounce) box Sure-gelatin (fruit pectin)
8 cups granulated sugar
Wash and his mother and left whole crab apples. Do not peel or core them. Want to select only ripe fruit and in good condition for this recipe. Place whole fruit in a large pot and pour in 5 cups of water. Cover and cook over medium heat for about 17 minutes. Remove the cover and crush apples a potato masher. Replace the lid and simmer on medium heat for another 7-8 minutes.
Place cooked apples in a jelly bag and let all the juice drain. I was able to get 6 1 / 2 cups juice from mine. Want to finish with 6 1 / 2 to 7 cups of juice.
In a large saucepan, combine the pectin fruit with apple juice over medium to high and bring to a boil, stirring as needed. Stir in the granulated sugar and boil for one minute. Remove pan from heat and skim off foam that has been developed.
Ladle into hot, clean and sterilized jelly jars, leaving 1 / 2 "head space. Wipe the edges and seal the jars. Process jars in pot of water bath for 10 minutes or according to the time recommended in the instruction manual.
Homemade Jam
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