Crab Apple Jelly
Recipe: #19560
June 14, 2015
Categories: 5 Ingredients Or Less, Canning/Preserving, Fat Free, Gluten-Free Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegetarian, more
"When I was young I made this with my father one year - not much else can be done with crab apples - but they make good jelly. makes 4 pints"
Original is 20 servings
Ingredients
Nutritional
- Serving Size: 1 (101 g)
- Calories 353.6
- Total Fat - 0 g
- Saturated Fat - 0 g
- Cholesterol - 0 mg
- Sodium - 0.9 mg
- Total Carbohydrate - 91.4 g
- Dietary Fiber - 0.1 g
- Sugars - 90.9 g
- Protein - 0 g
- Calcium - 1.5 mg
- Iron - 0.1 mg
- Vitamin C - 0.4 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Cut the crab apples into pieces -- no need to core or peel (the peel has the natural pectin so you don't need to add pectin). Place crab apples in large saucepan and cover with 5 cups of water and cook until soft.
Step 2
Strain the apples to extract the juice and discard all the apple solids.
Step 3
Add sugar to the juice and boil over high heat until jelly mixture sheets from a spoon. Remove from heat and skim off any foam.
Step 4
Pour mixture into sterilized pint jars. Adjust the lids and process for 10 minutes in a boiling water bath.
Step 5
Let jars cool on a cooling rack.
Tips
No special items needed.
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