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Crabapple Jelly Recipe, a how to guide with a Simple Method.
Crab apple jelly is an amazing preserve that is super easy to make. it requires only 3 ingredients. Crab apples, Water, and sugar! That's right there is no added pectin, because the crabapples have a naturally occurring pectin in them. Often times people have trouble setting crab apple jelly because of that so I give some helpful tips and tricks to make sure that your first batch of crab apple jelly is successful. The traditional way of making this jelly requires you to strain the cooked pulp for up to 8 hours to fully get all the juice out. You can defiantly do it that way, but I wanted to try a quicker method of just putting it in cheesecloth and squeezing it. I got the pulp pretty dry, and I was okay with the little bit that I wasn't apple to extract because I was able to make this jelly in one day instead of having to wait 8 hours. I also added less sugar than some recipes out there for crabapple jelly, I added 2kg for 4 liters of liquid, where as some recipes call for 1kg per liter. The sugar does combine with the natural pectin as part of it's gelling process, so I did have to render the mixture down to get it to properly set, but that just increased the flavor and I was still able to walk away with a healthier lower sugar product. From 6 liters of apples and water, and 2kg of sugar I was able to jar up 5 liters of Jelly. It all set just fine and every jar sealed! Making crabapple jelly doesn't have to be difficult or tricky if you follow the steps in the how to recipe video.
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