We have been busy at Garside's Fruit Farm this past week, picking our delicious Crab Apples. These little red apples, make a delicious Jelly. I have added two recipes to this post for you to make with Garside's Fruit Farm Crab Apples.
I have had several people emailing to ask what variety our Crab Apples are, they are the Dolga Variety.
Our Crab Apples are available NOW for $1.00 per pound.
The recipes below discuss using 4 pounds of Crab Apples, I always use 10 pounds at one time to make a nice sized batch - makes around 2 dozen or just under 250 mL jars.
I have made both recipes and both are delicious, however I do tend to make the recipe without Pectin, as Crab Apples naturally contain enough Pectin on their own to gel nicely.
Crab Apple Jelly
- Use tart, hard-ripe fruit.
- Wash the fruit and discard the stem and blossom ends. Place fruit in a kettle with water barely to cover ( 2 cups water to 4 cups fruit). Bring the water to a boil and simmer the fruit until it is soft.
- Turn fruit and juice into a wet jelly bag or several layers of cheesecloth lined sieve placed over bowl. Let drip 1 to 4 hours or overnight.
- Measure the juice and bring it to a rolling boil.
- Add 3/4 cup sugar to each cup of juice and stir until the sugar is thoroughly dissolved. Then boil rapidly until the jellying point is reached.
- Skim and pour into hot sterilized jelly glasses to within 1/4 inch of the top. Cover with lids and seal.
Using 4 lbs Crab Apples:
- Wash fruit. Remove blossom and stem ends. Add 6 cups water, simmer covered 10 minutes. Crush fruit, cook 5 minutes longer.
- Place in wet jelly bag or cheesecloth lined sieve placed over bowl. Let drip 1 to 4 hours or overnight.
- Measure juice. If insufficient juice is extracted, up to ½ cup apple juice may be added.
- In a deep, stainless steel saucepan, combine 5 cups prepared juice.
- Gradually whisk in 1 pkg. Fruit pectin until dissolved. Stirring frequently, bring mixture to a boil
- Add 7 cups sugar. Over high heat, return to a full rolling boil that cannot be stirred down. Boil hard one minute, stirring constantly. Remove from heat, skim foam.
- Pour into hot sterilized jelly glasses to within ¼ inch of the top. Cover with lids and seal. Makes approximately seven 250 ml. Jars.