How to Make Crab Apple Jelly

 

Crab Apple JellyCrab Apple Jelly

When it comes to jelly, crab apple is one of my family’s favorites.  It is sweet and sour and tastes great in recipes.

When I was a kid, my parents had a huge crab apple tree in their yard.  I remember playing under that tree and picking crab apples to eat.  They were tiny and made you pucker, but tasted so good.

We just planted two crab apple trees last year in our orchard.  I can’t wait to get a harvest from them.  It might be a few years.

New to canning? Before you begin, you might want to read Preparing Jars and Lids for Canning and Getting Ready to Can

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If you like Crab Apple Jelly, you might enjoy Crab Apple Butter and Crab Apple Sauce.

Crab Apple Juice

To make crab apple jelly, you will need crab apple juice. They don’t seem very juicy, but you might be surprised.  Here is how you get juice from crab apples.

Crab Apples

Be sure to select the best quality fruit.  Wash the crab apples, remove stems and blossom ends (do not peel or core), cut them into quarters, measure, and put them in a sauce pan.

Making Crab Apple Juice

For every slightly heaped quart of apples, add 1 cup of water.  Cover and simmer crab apples until tender.

Strain hot mixture through a damp jelly bag or several layers of cheese cloth to extract juice.

Juice may be used right away to make jelly, or you can freeze or can it for later use. 

Crab Apple Juice

Ingredients for Crab Apple Jelly

4 cups crab apple juice (about 3 pounds of crab apples)

7 1/2 cups sugar

Instructions for Crab Apple Jelly

Put crab apple juice in a large sauce pan.  Add sugar, stir until sugar is dissolved.  Bring to a boil over medium-high heat, stirring constantly.

Cook to gelling point or until gel sheets from a spoon (220 degrees F on a candy thermometer, at sea level).  Remove from heat and skim foam (if necessary).

Ladle hot jelly into prepared canning jars, leaving 1/4 inch head-space.  Wipe rim and threads of jars with a clean, damp cloth.  Adjust two-piece canning lids, centering the seal on the rim of the jar.  Screw band down evenly and firmly, just until resistance is met (fingertip tight).

Process in a water bath canner for 10 minutes.  Turn off heat, allow canner to cool 5 minutes.  Remove jars from canner, place upright, 1 to 2 inches apart on wire cooling rack, cutting board, or dry towel.  Allow to cool 12 to 24 hours.  Note: do NOT try to tighten bands that have loosened during processing.

After 12 to 24 hours has passed, test seals by pressing the center of the lid to determine if it is concave; then remove the band and gently try lifting the lid off with your fingertips.   If the center does not flex up and down and you cannot lift the lid with your fingertips, the lid has a good seal.

If the lid does not have a good seal, refrigerate your jelly and use right away or reprocess.

Have you ever tried Crab Apple Jelly? 

How to Make Crab Apple Jelly
When I was a kid, my parents had a huge crab apple tree in their yard. I remember playing under that tree and picking crab apples to eat. They were tiny and made you pucker, but tasted so good.
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Ingredients for Crab Apple Jelly
  1. 4 cups crab apple juice (about 3 pounds of crab apples)
  2. 7 1/2 cups sugar
Instructions for Crab Apple Jelly
  1. Put crab apple juice in a large sauce pan. Add sugar, stir until sugar is dissolved. Bring to a boil over medium-high heat, stirring constantly.
  2. Cook to gelling point or until gel sheets from a spoon. Remove from heat and skim foam (if necessary).
  3. Ladle hot jelly into prepared canning jars, leaving 1/4 inch head-space. Wipe rim and threads of jars with a clean, damp cloth. Adjust two-piece canning lids, centering the seal on the rim of the jar. Screw band down evenly and firmly, just until resistance is met (fingertip tight).
  4. Process in a water bath canner for 10 minutes. Turn off heat, allow canner to cool 5 minutes. Remove jars from canner, place upright, 1 to 2 inches apart on wire cooling rack, cutting board, or dry towel. Allow to cool 12 to 24 hours. Note: do NOT try to tighten bands that have loosened during processing.
  5. After 12 to 24 hours has passed, test seals by pressing the center of the lid to determine if it is concave; then remove the band and gently try lift the lid off with your finger tips. If the center does not flex up and down and you cannot lift the lid with your finger tips, the lid has a good seal.
  6. If the lid does not have a good seal, refrigerate your jelly and use right away or reprocess.
Mama’s Homestead http://www.mamashomestead.com/
About Nelle

I am Nelle. I grew up in rural, small town, Ohio. When I was young, I learned a lot about homesteading from my parents, grandparents, aunts and uncles, 4-H, FFA, and others around me.
Now, I’m all grown up, have 6 children of my own, and plan to teach them everything I know.

Here on Mama’s Homestead, we talk and write about homesteading, homeschooling, and kidsteading (homesteading with kids). We teach our kids about survival, self-sufficiency, gardening (vegetable, herb, flower), orchard, beekeeping, home keeping, soap making, harvesting, cooking, food preservation, livestock, nature, crafts, homesteading tools and wares, and more…

Welcome to my homestead…come and learn with us!

Comments

  1. I really need to share this with a gal that comes to our weekly Bible study. She made us an apple crisp with crab apples from her neighbor’s tree. I think she would make the jelly too!

  2. Sallie Brown says:

    I make jelly every year, and every year I dreaded cutting the ends off of and quartering the apples ( to say nothing of your fingers turning orange). Last year my husband asked me why go to all the trouble, just cook them whole….It makes beautiful jelly and you can’t tell the difference.

  3. Melinda Allen says:

    I live in Indiana….where can I get some crab apples? I grew up in California and my Grandma made the best crab apple jelly….I want to make some but can’t find any crab apples.

Trackbacks

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  2. […] If you like crab apples, you might like to make How to Make Crab Apple Jelly. […]

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