Crabapple Jelly
Crabapple jelly offers a beautifully tart and sweet spread, perfect for breakfast or gifting, with a vibrant color and rich fruity flavor appealing to all ages.
Ingredients
- 1 gallon crab apples
- 10 cups sugar
- paraffin ⓘ
Instructions
- Wash and quarter the crab apples.
- Place the quartered apples in a large kettle.
- Cover the apples with water and bring to a boil.
- Let the mixture simmer until the apples are tender.
- Strain the cooked apples to extract the juice.
- Measure the juice and combine it with 10 cups of sugar in a large pot.
- Bring the mixture to a boil and cook until the jelly reaches the desired consistency.
- Pour the hot jelly into sterilized jars and seal.
- Once cooled, cover the surface of the jelly with paraffin to seal.
Tips & Substitutions
For a clearer jelly, consider using a jelly bag or cheesecloth to strain the juice. If crab apples are not available, you can substitute with tart apples like Granny Smith, though the flavor will change slightly. Make sure to use fresh, high-quality sugar for the best results. If you prefer a sweeter jelly, feel free to adjust the sugar according to taste.
Serving Suggestions
Crabapple jelly is delightful spread on toast or biscuits and pairs beautifully with Citrus Marinated Shrimp as a refreshing contrast. Consider serving it alongside cheese platters or charcuterie boards for added flavor. It also makes an excellent glaze for meats, adding a sweet and tangy finish to roasted chicken or pork dishes.
Storage & Reheating
Store the sealed jars of crabapple jelly in a cool, dark place, such as a pantry or cupboard. Once opened, keep the jelly in the refrigerator to maintain freshness, and consume it within a month. If you want to keep it longer, consider freezing it in an airtight container, but note that the texture may change upon thawing.
Nutrition & Diet Analysis (per serving)
Each serving of Crabapple Jelly contains roughly 1 calories, with 0g protein and 0g carbohydrates.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of apples for this jelly?
Yes, while crab apples are traditional for their tartness, you can use other tart apples like Granny Smith. However, the flavor profile will differ, and you may need to adjust the sugar content based on the sweetness of the apples you choose.
How can I tell when the jelly is done cooking?
The jelly is ready when it reaches a temperature of 220°F (104°C) or when it passes the 'wrinkle test.' To perform this test, place a spoonful of the jelly on a cold plate, let it sit for a minute, then run your finger through it. If it holds its shape, it’s done.
What is the purpose of using paraffin?
Paraffin is used to create an airtight seal over the jelly's surface, preventing spoilage. It’s important to ensure that the jelly is fully cooled before applying the paraffin to avoid melting. If you prefer, you can also use canning lids for a more modern sealing method.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).