Crabapple Jelly
This recipe is a must for anyone with an abundance of crabapples in their yard. This tart jelly is a great toast topper and also goes well with creamy cheeses.
Cook time
Makes about 6 half-pints or 3 pints
Recipe Difficulty
Hard
Ingredients
- 6 cups crabapple juice
- 4 1/2 cups granulated sugar
Directions
- In a large saucepan, combine crabapple juice and sugar. Stir until sugar is dissolved. Bring mixture to a boil over high heat, stirring constantly. Boil rapidly, stirring occasionally, until jelly stage is reached, about 20 minutes. Remove from heat and skim foam.
- Pour into hot sterilized half-pint or pint jars, leaving 1/4 inch headspace. Wipe jar rims thoroughly with a clean damp cloth. Seal and process in a boiling water bath for 10 minutes in Alberta.
Nutritional analysis per serving
*Ingredient not included in nutritional analysis.
52 calories, 0.1 g fat, 0.1 g protein, 13.6 g carbohydrate, 0 g fibre, 3 mg sodium