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Crab Apple Jelly
Crab Apple Jelly
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Prep Time:
60 minutes
Cook Time:
50 minutes
Total Time:
830 minutes
Homemade crab apple jelly, pectin-free, yields 2 pints for sharing.
Ingredients:
  • 8 cups fresh crab apples
  • 1 (3 inch) cinnamon stick
  • 4 cups water, or as needed
  • 3 cups white sugar
Instructions:
  • Check four 1/2-pint jars for cracks and rust on the rings, discard any damaged ones. Keep jars in simmering water until jelly is prepared. Clean new lids and rings with warm soapy water.
  • First, prepare the crab apples by removing the stems and blossom ends. Next, cut the fruit into quarters and place them in a large stainless steel pot. Add a cinnamon stick, then fill the pot with just enough water to barely cover the fruit. Bring the mixture to a boil over medium-high heat, then lower the heat to medium and simmer for 10 to 15 minutes until the fruit is soft and has changed color.
  • Remove cinnamon stick. Strain fruit through 2 or 3 layers of cheesecloth to yield at least 4 cups juice. Discard pulp and return juice to the pot.
  • Simmer the juice for 10 minutes, skim off any foam, then stir in sugar until dissolved. Continue boiling until the juice reaches 220 to 222 degrees F (104 to 106 degrees C) for 2 to 5 minutes. Remove from heat.
  • Spoon jelly into sterilized jars, leaving a 1/4 inch space at the top. Gently swirl a knife around the inside to release bubbles. Clean jar rims with a damp paper towel. Seal tightly with lids.
  • Position a rack at the bottom of a sizable stockpot and fill halfway with water. Bring the water to a boil and carefully lower the jars, spaced 2 inches apart, into the pot using a jar holder. Add additional boiling water to ensure the jars are covered by at least 1 inch. Bring back to a rolling boil, cover, and process for 5 minutes.
  • After removing the jars from the stockpot, allow them to sit several inches apart for 12 to 24 hours. Press the center of each lid gently to check for a secure seal. Remove the rings and store the jars in a cool, dark place.

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