Crab Apple Jelly

[Crazy Chickie]

Hi everyone, I collected loads of crab apples when I was down visiting my mum and was thinking of making herb flavoured jellies for xmas pressies and the like. Thing is all the recipies i can find say to use regular apples or cooking apples, will crab apples work ok? Should I use a mix of crab and regular apples? Any advice would be great.
Cheers

[Alison]

Found this recipe but I've never used it so don't know what it's like:

Makes about 6 jars

8lb kg crab apples
2lb caster sugar
1 lemon, juiced

1. Wash the apples out any bruised bits.
2. Put in a saucepan, fill with water to cover the apples and bring to the boil.
3. Simmer for 25 minutes until the fruit is soft.
4. Pour the pulp into a jelly bag or several layers of muslin and let drip overnight into a pan beneath.
5. The next day, measure the juice, and combine with sugar at the ratio of 10 parts juice to 7 sugar.
6. Add the lemon, then bring to the boil to dissolve the sugar.
7. Keep at a rolling boil for 35–40 minutes, skimming off the froth regularly.
8. To test, chill a dessertspoon in the fridge. When the jelly is set, it will solidify on the back of the spoon.
9. Pour into warm, sterilised preserving jars and tightly seal while still slightly warm.

Good luck if you try it!

[Crazy Chickie]

Thanks Alison, will try that as soon as I can find a minute. By the way is that 8 pounds or kilograms of crab apples? Gonna try flavouring with rosemary, citrus thyme and maybe sage, individually not all mixed together. Will these flavours work ok with the flavour of the crab apples?

[Waffler]

I think those herbs will taste great - especially rosemary.
Would you use the same measurements to make apple jelly with ordinary apples? I have a lot to use!

[Alison]

Sorry Crazy Chickie, obviously got carried away with the units, should have just said pounds - never really got the hang of metric. Like the idea of the herb flavouring, citrus thyme would be the one I'd try first as I love the smell of thyme and that one is a really delicate flavour. Let us know how you get on.

[Crazy Chickie]

Will let you all know how it goes. Waffler I think you might be able to use apples though I think crab apples have more pectin, but I'm not really sure, maybe someone else will have a better idea.

[bramble]

I think those herbs will taste great - especially rosemary.
Would you use the same measurements to make apple jelly with ordinary apples? I have a lot to use!

Waffler, the recipe i used said, to each pint of juice add 1lb of sugar.
For every 5 lb of apples add the juice of 2 lemons and three cloves. Hope this might be helpful to you as this is the recipe i used and am very pleased with the results.

[monkeybum]

I agree bramble, 1lb of sugar to 1 pint of liquid. Don't use the pectin jam sugars though as there should be more than enough pectin in the apples. Boil to 112 degrees or rolling boil for half an hour (at least) and don't bother with the plate wrinkle test because it doesn't usually work with crabapple. Or it doesn't with me anyway, boil for half hour and leave to cool overnight, it should have set by morning. Good luck!

[pickledtink]

I make herb jellies with Crab Apples or any other high pectin Apple.
Boil the herbs with the apples before you strain but add some chopped or whole sprigs in the jar before you pot.
Some of my concoctions which work well:
Sage, Cider and Apple
Parsley, lemon and apple
Rosemary,Garlic and apple
Marjoram, Wine and apple

Cider and Wine at about 1/10 of your liquid is enough. Stirred in after straining but before you mix with the Sugar.
The ratio of herbs is very much whatever you have and /or like.

[Crazy Chickie]

Ooh yum, they sound great Pickledtink. Think I might try some of those mixes, will have to make a trip to shop 2morrow for supplies and hope to be boiling and bottling/jarring on friday (last day off work 4 a while). Will let you all know how it goes. Last year I tried making mint jelly with chopped mint in it but the little pieces had just floated up to the top by the time it had cooled and set, any tips?

[pickledtink]

Ooh yum, they sound great Pickledtink. Think I might try some of those mixes, will have to make a trip to shop 2morrow for supplies and hope to be boiling and bottling/jarring on friday (last day off work 4 a while). Will let you all know how it goes. Last year I tried making mint jelly with chopped mint in it but the little pieces had just floated up to the top by the time it had cooled and set, any tips?

Keep an eye on it and give it a stir with a skewer from time to time as it sets. The bits will settle throughout the pot then.

[bramble]

Sounds lovely pickledtink, shame all my apples and herbs have been used up but will earmark it for next year.

[Crazy Chickie]

OK, been stuck at work till 9pm every night last week n no free time or nice xmas jars (problem with order) meant no flavoured crab apple jelly. Mum came to the rescue with her old Farmhouse Fare book n gave me this recipe which I hope will work out ok when I make the jelly;

"Home-Made Pectin
Prepare apples for jelly and when cooking barley cover with water. Strain through a course jelly bag/muslin, but do not squeeze. Several lots can be prepared this way and bottled in one operation. Heat to acctual boiling point and have ready scerwtopped bottles of the kilner type which have been sterilized and are have been heated to prevent cracking when the liquid is poured in. Seal at once as in fruit bottling, and store for up to a year. Use in proportion of 1lb of fruit 3/4lb of sugar, 1/2 pt pectin.
A slight cloudyness need not cause anxiety as it will dissapear when heated in the jam making process"

So I have a fridge full of great jars of apple juice. Will be able to do the jellies when these B***y jars arrive n will let you all know if it worked.

[Crazy Chickie]

Finaly got my crab apple jellies made. The home made pectin worked quite well though a couple of jars did spoil, I think it was my fault and not the recipie.
Made rosemary and red wine, and sage and cider, both are very, very tastie and would highly reccomend to all.
CC