Monday, September 27, 2010

Crab Apple Jelly

My friend Amelia came over to make Crab Apple Jelly with us the other day.
The girls are showing you all the crab apples they picked. They couldn't reach many off the tree, but Amelia and I would shake the tree and crab apples would come raining down for the girls to pick up. Then Amelia and I would keep picking all we could reach from standing on the crate and chair.The girls did all the washing:

Amelia and I cut them in half and removed the stems.

Then we cooked them (2 c water to each lb of apple) and removed the pulp, leaving just the juice.

Add sugar (lots!), cook it until reduced by half, and there's your Crab Apple Jelly! Pour it into jars, give it a hot water bath for 5 minutes (at our elevation I do 15), and let it sit on the shelf until it thickens up.
Crab apples are high in pectin so you don't need to add anything to thicken it up.
In our neighborhood the sidewalks are littered with crab apples this time of year. I love finding a use for something that otherwise would just go to waste. Crab apples, if you've ever tried one, tend to be pretty tart and not very good to eat plain. But made into jelly it can't get tastier!


Emily (Laundry and Lullabies) said...

Crab apple jelly is the BEST! Mom and Dad have a tree, and my I request a jar every year for Christmas. :)

Emily Conkey said...

I was just telling Don that you are one of the most interesting, talented, and down to earth people I have met. I really want to get to know you better. I am so impressed with your making of pickles, crab apple jelly, peaches, and grandma's special sauce. You inspire me to try new things! Thanks for your awesome example.