Prep Time:
1 hr
Cook Time:
50 mins
Additional Time:
12 hrs
Total Time:
13 hrs 50 mins
Servings:
32
Yield:
4 (1/2 pint) jars
Ingredients
Directions
Gather all ingredients. Inspect four 1/2-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jelly is ready. Wash new, unused lids and rings in warm soapy water.
Photographer: Grant Webster / Food Styling: Addelyn Evan / Prop Styling: Gabriel Greco
Remove stems and blossom ends from crab apples. Cut fruit into quarters and place into a large stainless steel pot. Add cinnamon stick, then pour in just enough water so you can see it through the fruit, but not so much that the fruit is floating. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until fruit is soft and has changed color, 10 to 15 minutes.
Photographer: Grant Webster / Food Styling: Addelyn Evan / Prop Styling: Gabriel Greco
Discard cinnamon stick. Strain fruit through 2 or 3 layers of cheesecloth; you should have at least 4 cups juice. Discard pulp, then pour juice back into the pot.
Photographer: Grant Webster / Food Styling: Addelyn Evan / Prop Styling: Gabriel Greco
Bring juice to a simmer, then cook for 10 minutes. Skim off any foam that comes to the surface. Stir in sugar until completely dissolved. Continue cooking at a low boil until juice reaches a temperature of 220 to 222 degrees F (104 to 106 degrees C), 2 to 5 minutes. Remove from the heat.
Photographer: Grant Webster / Food Styling: Addelyn Evan / Prop Styling: Gabriel Greco
Pack jelly into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
Photographer: Grant Webster / Food Styling: Addelyn Evan / Prop Styling: Gabriel Greco
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
Photographer: Grant Webster / Food Styling: Addelyn Evan / Prop Styling: Gabriel Greco
Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Nutrition Facts (per serving)
94
Calories
0g
Fat
24g
Carbs
0g
Protein
