This crabapple jelly is tart, sweet, and brilliantly red. This recipe calls for sugar to balance the crabapples' tartness, but little else is needed. After the mixture is boiled, strained, and reduced, you'll have a jelly that's good on just about anything.
- Yield:three 4 ounce jars
- 2 1/2 pounds of crabapples
- 3 cups water
- 2 cups sugar
Wash crabapples and quarter them. Place them in a heavy saucepan with the water. Boil the crabs until they are very soft, about 1 hour.
Pour the cooked apples into a strainer suspended over another clean heavy saucepan. Allow the juice to collect in the saucepan one hour without pressing solids.
Note: A shortcut would be to sieve the apples once by pressing through the solids, then pouring the juice through a finer sieve into the second saucepan. Add sugar and boil the mixture until it reaches 220°F. Pour carefully into sterilized jelly jars and seal with a boiling water canner or pressure canner.