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Mary Wynne's Crabapple Jelly

Rated as 4.08 out of 5 Stars
0

"This is a fresh tasting, pure jelly with no pectin added. Just the goodness of your backyard. No commercial pectin is required as crabapples have high natural pectin content."
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Ingredients

15 m servings 94
Original recipe yields 32 servings (4 cups)

Directions

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  1. Remove stems and blossom ends from crabapples, and cut into quarters. Place them in a large stainless steel or other non-reactive pot or saucepan. Add enough water to be able to see, but no so much that the crabapples are floating. Bring to a boil, reduce heat to medium, and let simmer for 10 to 15 minutes. The apples should soften and change color.
  2. Strain the apples and juice through 2 or 3 layers of cheese cloth. You should have at least 4 cups of juice. Discard pulp, and pour the juice back into the pan. Bring to a simmer, and let cook for 10 minutes. Skim off any foam that comes to the top. Next, stir in the sugar until completely dissolved. Continue cooking at a low boil until the temperature reaches 220 to 222 degrees F (108 to 110 C). Remove from heat.
  3. Pour the jelly into sterile small decorative jars leaving 1/4 inch headspace. Process in a hot water bath to seal.

Nutrition Facts


Per Serving: 94 calories; 0.1 24.3 0.1 0 < 1 Full nutrition

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Reviews

Read all reviews 76
  1. 85 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Unfortunately ALLRECIPES changed the recipe significantly. We never simmer the juice for 10 minutes, or need to skim off any foam. It's a very simple process and the end result is fabulous.

Most helpful critical review

I think the success of this recipe must depend on how acidic your crabapples are. Mine were large and fairly sweet as far as crabapples go (I have no idea what variety they were, though)... so ...

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Unfortunately ALLRECIPES changed the recipe significantly. We never simmer the juice for 10 minutes, or need to skim off any foam. It's a very simple process and the end result is fabulous.

Lovely recipe that is easy to make even for a first-time jelly maker. Takes a while for the jelly to set up so don't worry!

I think the success of this recipe must depend on how acidic your crabapples are. Mine were large and fairly sweet as far as crabapples go (I have no idea what variety they were, though)... so ...

Used this recipe for my first time ever making jelly and it came out perfectly with my neighbors back yard crabapples (small, hard, red fleshed type). Just like the jelly my mom used to make! ...

I followed the recipe exactly as described and wound up with the result exactly as pictured. It was an easy fun project that my 11 year old daughter and I completed yesterday afternoon. We enjoy...

I followed the recipe approximately--I'd already made 5 cups of juice from my crabapples before I read the recipe. So, I added 4 cups of sugar to my juice, and boiled them together until it rea...

I found this recipe last year it was easy to read & understand the steps & the makes the best crabapple jelly. I gave it as christmas gifts last year & had several requests for it again this yea...

This is a beautiful jelly. It is very easy to make and it jelled with no problem. I used 5cups of juice and 3 cups of sugar. I have also used 5 cups juice and 1 cup of honey, with a softer jelly...

Although I am a first time jelly maker, I thought this recipe was very general and takes alot longer than 15 minutes to make. The flavor was good,but the texture left little to be desired.