Learn how to make delicious homemade crabapple jelly with this easy recipe. It is a great way to preserve the harvest, and the jelly is perfect for spreading on toast or using as a glaze for meats.
Ingredients
- Crabapples — 2 pounds (900 grams)
- Sugar — 4 cups (800 grams)
- Water — 2 cups (480 milliliters)
- Lemon juice — 2 tablespoons (30 milliliters)
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Cooking Instructions!
Clean and remove stems from the crabapples.
Place crabapples in a large saucepan and add water. Bring to a boil over medium heat and cook for 20 minutes or until the apples are soft.
Mash the cooked crabapples using a potato masher or fork.
Place a fine-mesh sieve over a large bowl and strain the mashed crabapples to remove the solids.
Measure the resulting crabapple juice and return it to the saucepan. For every cup of juice, add 1 cup of sugar.
Add lemon juice to the saucepan and stir well.
Bring the mixture to a boil over medium-high heat, stirring constantly until the sugar has dissolved.
Reduce the heat to low and simmer for 40-45 minutes, or until the jelly reaches the desired consistency. Skim off any foam that forms on the top.
Pour the hot jelly into sterilized jars, leaving ¼ inch (6mm) of headspace. Seal the jars tightly.
Process the jars in a water bath canner for 10 minutes to ensure proper sealing.
Allow the jars to cool completely before storing them in a cool, dark place.
Enjoy your homemade crabapple jelly as a spread or as a glaze for meats!
