Crabapple Jelly

Crabapples, originating from North America and Asia, are highly valued for their pleasing growth pattern, beautiful spring blooms, and ornamental fruits. With their inherent acidity and abundant pectin content, they require just a touch of sugar to create a delightful preserve. If you have a spot available in your garden for a compact tree, consider planting a crabapple to enjoy its charming flowers in spring and miniature apple-like fruits in late summer to early autumn. I was captivated by this particular recipe for its perfectly textured jelly, boasting a naturally tangy taste that complements a variety of delightful desserts. This versatile jelly can serve as a delectable filling for treats like donuts, crepes, or linzer cookies.

My Mom’s donuts recipe is her outstanding Polish culinary repertoire. I like to dedicate this recipe to her. My Mom's Traditional Recipe for Polish Donuts

Crabapple Jelly

Yield: approximately 7 x 250ml mason jars

Ingredients:

• 2 kg crabapples,washed, quartered (unpeeled with all seeds)

• 1kg granulated white sugar

• 118g filtered water

Equipment:

• digital scale

• calibrated candy thermometer: calibrate your thermometer by putting the end into a small pan of boiling water. If the altitude where you live is less than 3,000 meters , the thermometer temperature should be 100°C- make sure you read it straight if it is non-digital thermometer

• water bath canner

• canning jars

• canning lids and bands

• jar lifter

• wide mouth funnel

• ladle

• a preserving pan

• large wooden spoon

• strainer and a jelly bag (made from cheesecloth)

Instructions:

1. In a large preserving pan, carefully combine the fresh crabapples and measured water. Next, cover the pan with a lid and allow it to simmer gently on low heat until the crabapples become soft and tender. This entire process will typically take about an hour to achieve the desired consistency.

2. Prepare a fine mesh strainer that is lined with a piece of cheese cloth or, alternatively, you can use a jelly bag for this purpose. This will help ensure that your liquid is strained effectively, capturing any solids and leaving you with a smooth final product.

3. Place the crabapple mixture into the mesh strainer, ensuring it is securely positioned over a large glass bowl or a ceramic bowl to catch all the juices. It is important to leave it resting on the strainer for at least 8 hours to allow adequate time for the liquid to fully separate from the pulp. Be cautious and do not squeeze the straining bag, as this could affect the clarity and quality of the resulting liquid.

4. Measure the strained juice and put it back into the preserving pan.

5. Add 3 cups of sugar for every 4 cups of juice.

6. Heat the fruit mixture over medium heat, stirring until the sugar is completely dissolved.

7. Rise the heat to medium-high, allowing the mixture to come to a lively simmer. Boil the fruit mixture until the jelly reaches an internal temperature between 104-105°C, or 220°F. Alternatively, you can conduct a spoon test for doneness using a clean, large spoon. Scoop up a little of the syrup, hold the spoon high above the pan, and then pour out the syrup. If the drops fall slowly and appear thick, then the jelly is almost ready and nearing perfection.

8. Remove immediately pan from the heat.

9. Ladle the hot jelly into sanitized jars, add lids and rings. Process the jars in a boiling-water bath for 10 minutes. To prevent jars from cracking, avoid sudden temperature changes, such as putting hot food in a cold jar, putting a cold jar in hot water, or placing a hot jar on a cool or wet surface. Keep jars in hot water until filled. Use a rack in the canner.

   Enjoy it!