Buy Dideo Subscription
Crabapple jelly is fun and easy to make! It takes a little longer than jam as you have to strain it first, but it's definitely worth the extra effort. Equipment you may need: Jars (4oz) - https://amzn.to/3evEoab Muslin/Cheese Cloth - http://amzn.to/1pKASx2 Jelly bag - https://amzn.to/2yr6C5f Waterbath Canner Starter Set - https://amzn.to/2ROxZNL Ladle - https://amzn.to/3bkhMHB Potato Masher - http://amzn.to/1yIcwpA I used 5.5 lbs of crabapples, which made 10 x 125ml (1/4 pint) jars. - place trimmed crabapples in a large saucepan and add 1 cup of water for every pound of crabapples. - bring to a boil over medium-high heat. - boil for 15 min and then crush crabapples with a potato masher and boil for a further 5 min. - strain the crabapples through a jelly bag or cheese cloth into a container for at least 2 hrs or overnight. - place a small plate in the freezer for checking set point later. - place juice in a saucepan and add 2/3 cup sugar for every cup of juice. - bring juice and sugar gently to a boil while stirring constantly. Continue to boil for 15-18 min while stirring. - after 15 min, remove the plate from the freezer and add a small amount of jelly onto the plate and return to the freezer for 1 min. - remove plate again and run finger through the jelly. If the jelly wrinkles, it's ready. If not, continue to boil jelly for another couple of minutes and test again. - remove jelly from heat and skim any foam/scum off the top. To preserve: Smaller pan for lids Large pan/stockpot for canning – I use a 21 qt. canner that has a jar rack as well. Mason jars Funnel Jar-lifting tongs - wash jars and lids with hot and soapy water and rinse well. - to sterilize jars, place jars in canner with just simmering water. Leave the jars in there until ready to use. - warm lids (do not boil) in smaller pan. - pour hot jelly into jars. - make sure there's no jelly on the rim of the jars that could affect the seal. Clean with a damp cloth. - place lids on top of jars and screw on bands until finger tight. - place jars in canner and lower into water. Make sure there's at least 2 inches of water over the top of the jars. Bring water to a boil and process jars for 10 min. Use the following chart to adjust water canning times for different altitudes: Altitude (feet) Increase processing time 1001 - 3000 5 minutes 3001 - 6000 10 minutes 6001 - 8000 15 minutes 8001 - 10000 20 minutes - remove jars from water and place on a towel for at least 12 hrs. During this time you'll hear each of the lids pop as they seal. - check the jars have sealed properly – they shouldn't move up and down when you press in the middle of the lid. If a jar hasn't sealed, you can refrigerate it and eat it or you can process the jar again using a new lid. - keep processed jars in a cool, dry and dark place. They will last for about 1 year. Enjoy! _________________________________________________________________ Support this channel on Patreon! https://www.patreon.com/mrsgooses
