Crabapple  Jelly

It is difficult to dislike crabapple jelly, with its sweet/tart flavour and gorgeous red colour. It is simple to make as well. I have a juicer, so extract the juice that way, but you can also boil the apples in a small amount of water and strain off the juice that way.


Either way, I like to filter the juice through a coffee filter to remove any cloudiness that would obscure the jewel tones of the jelly.



Here is the simple recipe.

2 cups of crabapple juice
2 1/4 cups of sugar

Bring the sugar and juice to a boil, and continue cooking at a rolling boil for 10 minutes. Pour into sterilized jars, top with lids and process for 5 minutes in a water bath.


I had a bit of juice left over, so I bottled it to add to sparkling water for a refreshing drink.

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