Crab Apple Jelly

Recipe View 15 mins Prepare your jars: Ensure you have four 1/2-pint jars that are free of cracks or chips, with rust-free rings. Sterilize the jars and rings by immersing them in simmering water. Keep them hot until ready to fill. Wash new, unused lids with warm, soapy water. (Prep time: 15 minutes)

Recipe View 10 mins Prepare the fruit: Remove the stems and blossom ends from the crab apples. Quarter the fruit and place it in a large, heavy-bottomed stainless steel pot. Add the cinnamon stick. Pour in just enough water to barely see it through the fruit, avoiding excessive floating. (Prep time: 10 minutes)

Recipe View 15 mins Simmer the fruit: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium and simmer gently until the fruit is softened and has undergone a noticeable color change. (Cook time: 10-15 minutes)

Recipe View 2 hrs Strain the juice: Remove and discard the cinnamon stick. Strain the cooked fruit through 2-3 layers of dampened cheesecloth suspended over a bowl. Allow the juice to drip undisturbed for at least 2 hours, or preferably overnight. Do not squeeze or press the fruit, as this will result in cloudy jelly. You should aim for approximately 4 cups of juice. (Strain time: 2+ hours)

Recipe View 10 mins Cook the jelly: Discard the pulp. Pour the strained juice back into the cleaned stainless steel pot. Bring the juice to a gentle simmer and cook for 10 minutes. Skim off any foam that rises to the surface using a spoon or skimmer. (Cook time: 10 minutes)

Recipe View 5 mins Add sugar: Gradually stir in the sugar until it is completely dissolved. Continue cooking at a low boil, monitoring the temperature with a candy thermometer. The jelly is ready when it reaches 220-222°F (104-106°C). This stage may take approximately 2-5 minutes. Remove from heat immediately once the gelling point is reached.

Recipe View 10 mins Fill the jars: Carefully pour the hot jelly into the sterilized jars, leaving 1/4 inch of headspace at the top. Use a clean knife or thin spatula to gently release any trapped air bubbles. Wipe the rims of the jars with a moist paper towel to ensure a clean seal. Place the lids on top and screw the rings on tightly, but not excessively so. (Filling time: 10 minutes)

Recipe View 5 mins Process the jars: Place a rack in the bottom of a large stockpot and fill it halfway with water. Bring the water to a boil. Carefully lower the filled jars into the boiling water using a jar lifter, ensuring they are spaced at least 2 inches apart. Add more boiling water to cover the jars by at least 1 inch. Bring the water back to a rolling boil, cover the pot, and process for 5 minutes. (Processing time: 5 minutes)

Recipe View 12 hrs Cool and check seals: Remove the jars from the stockpot and place them on a towel-lined surface, several inches apart. Let them cool undisturbed for 12-24 hours. As the jars cool, you should hear a popping sound as the lids seal. After 12-24 hours, test the seals by pressing the center of each lid. If the lid does not flex or move up and down, it is properly sealed. Remove the rings for storage (they can rust), and store the sealed jars in a cool, dark place. (Cooling time: 12-24 hours)