Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, crab apple jelly. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Transform the tart flavor of crabapples into a delicious crabapple jelly. Crabapples have natural pectin so no additional pectin is needed for this recipe. You know when autumn has arrived when the crab apple trees are sagging under the weight of fruit.
Crab apple jelly is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It is simple, it is fast, it tastes yummy. Crab apple jelly is something that I have loved my entire life. They are nice and they look wonderful.
To get started with this recipe, we must prepare a few components. You can cook crab apple jelly using 5 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Crab apple jelly:
- Prepare 1 kg crab apples halved
- Make ready 1 1/4 liter water
- Make ready 2 tbsp lemon juice per litre of apple juice extracted
- Make ready 6 whole cloves per litre of juice obtained
- Prepare 800 grams sugar per litre of juice obtained
A classic, delicious crab apple jelly, that can be adapted to how ever many crab apples you are starting with! I've only made crab apple jelly once before, many years ago. Crab apple jelly, delicious and shimmeringly pale pink, is a pretty autumn preserve that makes a perfect gift. Here's a great small-batch crab apple jelly recipe for less experienced jelly makers.
Instructions to make Crab apple jelly:
- Wash and halve the crab apples and put them in a pan with 1.25 litres of water
- Boil it until fruit is soft. Strain through jelly bag. I strain it through sieve first.
- Measure the juice obtained. Don't try to rush it as if residue goes through the jelly will be cloudy.
- Measure amount of liquid as you will need to know to add the right amount of sugar: -800grams of sugar per litre of juice
- Add also six cloves and two tablespoonful of lemon juice per litre of juice. Return to hob and bring to the boil.
- Boil until it reaches set point.
- Pot and cover.
- Heat treating may be advisable.
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. Crab apple jelly is normally strained through muslin, which results in a clear jelly and leave it overnight. Measure the juice and add the sugar.
So that’s going to wrap it up for this special food crab apple jelly recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
