Hello everybody, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, crab apple jelly. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Crab apple jelly is one of the most favored of current trending meals in the world. It’s simple, it is fast, it tastes yummy. It is appreciated by millions every day. Crab apple jelly is something which I’ve loved my whole life. They are nice and they look fantastic.
It includes the following stories: The Bridal Night. Song Without Words. 'The Star That Bids The Shepherd Fold' (alternative title: The Shepherds). A classic, delicious crab apple jelly, that can be adapted to how ever many crab apples you are starting with!
To get started with this recipe, we have to prepare a few ingredients. You can have crab apple jelly using 5 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Crab apple jelly:
- Get 1 kg crab apples halved
- Take 1 1/4 liter water
- Prepare 2 tbsp lemon juice per litre of apple juice extracted
- Prepare 6 whole cloves per litre of juice obtained
- Take 800 grams sugar per litre of juice obtained
Do you have a crab apple tree that's bursting with fruit, but have no idea what to do with it all? There aren't many recipes around for crab apples, but this jelly is so delicious that even if there were you. 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.
Steps 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.
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