Delicious bits is back! I know it has been a while so here is a unique recipe for you all to try. Growing up we always had Crabapple trees and they were beautiful, but we never did anything with the fruit. Well, I tried my hand at Crabapple Jelly and it is very tasty. The red color from the fruit comes through in the juice that you extract giving it a great presentation.
- Crabapples (I used about 8-10 cups)
- Sugar 1 to 1 ratio
- Jelly jars
Rinse fruit and trim stem and blossom ends off, cut in half. This part takes quite a while being the fruit is so tiny. You do want to make sure the fruit is ripe or your jam will be rather bitter.
Once rinsed and trimmed put in large pot and cover with water. Just enough to cover the tops of the apples. Boil on med-high for about 20-25 minutes until they are soft and tender. You are not going to use the actual fruit, just the juice.
Use a fine mesh strainer, a colander with small holes, or cheesecloth for this part. I used a mesh strainer. Pour the entire contents of the pot through the strainer and let it sit for a few minutes, making sure you get all the juice.
Don't squeeze the juice out or your jelly will turn out cloudy. Just let it drip.
Once all the juice is extracted, measure your juice and put back in your pot. Add your sugar, it is a 1 to 1 ratio. For every one cup of juice add one cup of sugar. Stir well to combine.
On med-high boil until jelly sheets from the spoon. Or if you draw your finger across the back of the spoon it stays put. This means it is done. Skim off foam and ladle into jelly jars. Place steralized lids and rings on jars and process for 15 minutes.
Let cool. The jelly may take a few hours or even a day to fully set.
I used about 8-10 cups of fruit and it yielded 7 jars of jelly.