3 lb Crab-apples Sugar Wash crab-apples. Do not pare. Remove stems and blossom ends. Cut in halves. Remove seeds. Cover with water. Cook until soft. Drain through jelly bag. Use 2/3 cup sugar to each cup juice. Boil rapidly until jelly sheets from spoon. The Household Searchlight
How To make Crab Apple Jelly's Videos
Spiced Crabapples
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Crabapple Jelly Recipe | Full Water Bath Canning Method (With Pectin)
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How to make crab apple jelly
You know when autumn has arrived when the crab apple trees are sagging under the weight of fruit. Carb apples are great for making jelly as they are full of pectin. In this video I therefore show you how to make crab apple jelly. More about wild foods at self-sufficientinsuburbia.blogspot.com
Apple Jelly Apple Jam || What to do with Crab Apple? Simple and delicious Apple Jelly Recipe
Look no further if you are looking for a way to use up Crab Apples. This is a simple recipe, with 4 ingredients needed: Crab Apple, Water, Sugar, Lemon.
Let the syrup set aside and it should turn into a jelly consistency in 4 hours.
Apple Jelly Apple Jam || What to do with Crab Apple? Simple and delicious Apple Jelly Recipe
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Easy Crabapple Jam
This is an easy way to make a very sweet and great homemade jam out of the small crabapples
How to make Crab Apple Jelly. Crab Apple Time. One Minute ID
How to make crab apple jelly. It's autumn in the UK and I go into the fields to take a harvest from the hedgerows - crab apples. Crab apples are tiny and bitter - quite inedible - but when cooked and turned into juice and then made in to jelly, these bitter little apples yield a beautiful, golden jelly which is perfect with cheese, cold and roast meats. A little autumn treat for free.
Recipe: Gather as many crab apples as you wish - 4KG of apples will make 5-6 500ml jars. Wash the apples and cut into halves or quarters, discarding any badly damaged or rotten fruit. You can leave the stalks and pips on the apples. Cover with water - don't add too much, they should just be covered. Bring to the boil until very soft - this batch took nearly 50 minutes to cook. Strain juice through layers of muslin cloth or a jelly bag - don't force the juice through, let it drip naturally or you will cloud the jelly. I left mine for 24 hours. Measure the juice and for ten parts juice add 7 parts of granulated sugar. You can add juice of a lemon if you wish. Stir sugar until dissolved and then boil until setting point is reached. I made a small batch just for this video and I boiled the syrup for about 10 minutes. If you are not sure about setting jam or jelly, check online for details. When the jelly is ready, it clings to a cold spoon or wrinkles after cooling on a cold saucer. Then put into sterilised jars and leave to cool and fully set. You should have a lovely amber-coloured jelly. Enjoy the taste of autumn.
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One Minute ID, snippets from field and wood in around a minute.
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