Crabapple Jelly

Name: Crabapple Jelly
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: About six 250 ml (1 cup) jars
Ingredients: 9 lbs (4 kg) quartered crabapples, with the skin and seeds; 9 cups (2.25 litres) cold water; 1/2 cup (125 ml) lemon juice; 6 cups (1.5 litres) sugar

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Preparation 30 min
Cooking 1 h
Waiting 2 h
Makes About six 250 ml (1 cup)  jars

Végétarien
Végétalien
Sans noix
Sans lactose
Sans gluten
Sans produits laitiers
Sans oeufs

Ingredients

- 9 lbs (4 kg) quartered crabapples, with the skin and seeds
- 9 cups (2.25 litres) cold water
- 1/2 cup (125 ml) lemon juice
- 6 cups (1.5 litres) sugar

Preparation

- In a large saucepan, bring the crabapples, water, and lemon juice to a boil. Reduce the heat and simmer gently for 30 minutes, uncovered.
- Line a colander with several layers of cheesecloth and place it over a large bowl.
- Pour the crabapples in the colander and let drain for about 2 hours without crushing or squeezing the fruit. You should get about 2 quarts (8 cups) of juice. If the amount of juice obtained is different, count about 180 ml (3/4 cup) of sugar for each 250 ml (1 cup) of juice.
- In the same clean saucepan, bring the crabapple juice and sugar to a boil. Attach a candy thermometer in the centre of the saucepan. Simmer until the thermometer reads 104 °C (219 °F). Skim carefully while cooking.
- Pour into sterilized jars.

Crabapple Jelly

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Ingredients

Preparation

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