Homemade Crabapple Jelly Recipe

Indulge in the delightful flavors of crabapple with this easy homemade jelly recipe. Made with fresh crabapples, this jelly is sweet, tangy, and bursting with vibrant colors. It is perfect for spreading on toast, scones, or using as a glaze for meats. Get ready to impress your family and friends with this delicious treat!

Ingredients

• 4 pounds fresh crabapples
• 6 cups water
• 4 cups granulated sugar
• 1 lemon, juiced

Directions

1. Wash the crabapples thoroughly and remove any stems or leaves.
2. Cut the crabapples in half and remove the seeds and cores. Discard the seeds and cores.
3. In a large pot, bring the water to a boil. Add the crabapples and simmer for 30 minutes or until they become mushy.
4. Line a large sieve or cheesecloth with a clean kitchen towel. Place the sieve over a large bowl.
5. Pour the cooked crabapples into the sieve or cheesecloth, allowing the juice to drain into the bowl. Let it sit for at least 2 hours or until all the juice has been extracted.
6. Measure the extracted juice and pour it back into the pot. For every cup of juice, add 1 cup of sugar.
7. Stir in the lemon juice to enhance the flavor and bring the pot to a boil over medium-high heat.
8. Once boiling, reduce the heat to low and let the mixture simmer for 40 minutes, stirring occasionally to prevent sticking or burning.
9. To check if the jelly is ready, place a small amount on a chilled plate and let it cool. If it sets and wrinkles when pushed with your finger, it is done. If not, continue simmering for a few more minutes.
10. Once the jelly reaches the desired consistency, remove it from heat and let it cool for a few minutes.
11. Carefully pour the hot jelly into sterilized jars, leaving a quarter-inch headspace. Wipe the rims clean and seal with sterilized lids and bands.
12. Process the jars in a boiling water canner for 10 minutes to ensure proper sealing.
13. Remove the jars from the canner and let them cool on a dry towel for 24 hours. Check the lids for a proper seal; they should be concave and not move when pressed.
14. Store the sealed jars in a cool, dark place for up to a year. Once opened, refrigerate the jelly and consume within a month.

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