Saturday, April 4, 2009

How to make Crab Apple Jelly-jelly butter

Crabapple Jelly
As I live in the North West United States,I noticed there is an abundance of Wild Crabapple Trees or Bushs as some call them.

As the economy is in bad shape,there is a lot of canning going on in the rural areas where people can grow crops.So I decided to try my luck at canning Wild Crabapples.

I have dozens of trees surrounding me full of these little apples,and they are now ripe,so I decided to pick a bunch and make jelly,or jelly butter.

When you pick Crabapples,you have to be carefull not to get stuck with the

1 inch spines the limbs prodce to protect the apples.

The apples grow in clusters of 2 to 10 and are on a stem,so all you need to do is grab the stem and pull the apples off.

The apples are the size of a small marble,so it takes 4 pounds to make a batch of jelly,which is 7 pints.

The ripe apple is purple with three seeds inside.

You will place the apples in a kettle with enough water to boil them.

After they come to a boil, you put them through a strainer and then you smash

the apples and strain them again.

Now you place the juice back on the burner and stir in 1 package of Pectin,

Bring to boil,then add 7 cups of sugar stirring until the juice boils.

Boil for 2 minutes.

Take off burner and ladle juice in clean pint fruit jars.

Skim foam off top of jelly

Clean rims of jars and place seals on.

Screw rings down tight to keep water out.

Place jars in water bath.

Make sure jars are submerged under 1 inch of water.

Bring water to boil and boil for 5 minutes.

Remove jars and place on towel.

You should see a depression in the middle of seal,when jar seals properly.

If the jar does'nt seal ,redo or use the jelly first.

Let jars set for 24 hours,then place in a dark cool area for storage.

For large apples I recommend buying an Apple Peeler,which is much faster then a knife.

Makes 7 Pints...

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