This recipe is from Lizzy a fabulous cook in the Northern Canadian farming community who has the most amazing crab apple trees!
Total time: 1 hours 34 minutes
Prep time: 30 minutes
Cook time: 1 hours 4 minutes
Yield: 1 crisp, 12-16 serving(s)
|1 cup sugar|
|6 cups crabapples|
|1/4-1/2 cup water|
|1 1/2 teaspoons cinnamon|
|1 cup oats (rolled)|
|1/3 cup flour|
|1/3 cup brown sugar (packed)|
|1/3 cup honey|
|1/2 teaspoon salt|
|1/3 cup butter (melted)|
- Slice the crab apples with skin on.
- Add sugar and cinnamon to crab apples set aside.
- Combine the 6 ingredients for crust use any depth pan you want it will just increase the cooking time.
- Put your crab apples into pan with your water use the 1/2 cup water if your pan is a deep dish. Then top with your crumb topping completely.
- Bake at 375 for 15 minutes then 350 for 40 minutes.
- If using a glass dish bake at 350 for 15 minutes then 325 40 – 50 minutes until golden and the edges are slightly crispy.
Calories 267.3, Fat 6.2, Saturated Fat 3.4, Cholesterol 13.5, Sodium 145.2, Carbohydrate 52.9, Fiber 1.7, Sugar 30.3, Protein 2.9
This is a fresh tasting, pure jelly with no pectin added. Just the goodness of your backyard. No commercial pectin is required as crabapples have high natural pectin content.
Provided by: SmallRecipe.com
Total time: 15 minutes
Prep time: 15 minutes
Yield: 4 cups
|8 cups fresh crabapples|
|water as needed|
|3 cups white sugar|
|1 (3 inch) cinnamon stick|
- Remove stems and blossom ends from crabapples, and cut into quarters. Place them in a large stainless steel or other non-reactive pot or saucepan. Add enough water to be able to see, but no so much that the crabapples are floating. Bring to a boil, reduce heat to medium, and let simmer for 10 to 15 minutes. The apples should soften and change color.
- Strain the apples and juice through 2 or 3 layers of cheese cloth. You should have at least 4 cups of juice. Discard pulp, and pour the juice back into the pan. Bring to a simmer, and let cook for 10 minutes. Skim off any foam that comes to the top. Next, stir in the sugar until completely dissolved. Continue cooking at a low boil until the temperature reaches 220 to 222 degrees F (108 to 110 C). Remove from heat.
- Pour the jelly into sterile small decorative jars leaving 1/4 inch headspace. Process in a hot water bath to seal.
Calories 93.8 calories, Carbohydrate 24.3 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.1 g, Sodium 0.3 mg, Sugar 18.7 g
Treat family and friends to homemade crab apple jelly – make up jars and enjoy with meat and game, or in cake fillings
Provided by: SmallRecipe.com
Total time: 55 minutes
Prep time: 20 minutes
Cook time: 35 minutes
Yield: Makes 2 x 320ml jars
|1½ kg crab apples|
|1 lemon, zest pared and half juiced|
|around 450g white caster or granulated sugar|
- Wash and drain the fruit, then cut the apples in half and add to a large, heavy-based saucepan with an equal quantity of water and the pared lemon zest. Bring to the boil, then reduce the heat and simmer for 20-25 mins until the apples are pulpy. Stir occasionally using the back of a wooden spoon to help break down the fruit.
- Remove from the heat and allow to cool a little. Place the fruit pulp in a jelly bag and allow the juice to drip through into a large bowl (this will take several hours, so doing this overnight is ideal). If you force the fruit through, this will create a cloudy jelly.
- Put two small saucers in the freezer – you will use these to test the setting point of the jam.
- Weigh the fruity liquid and return to a large saucepan. Weigh three quarters of sugar to your total liquid amount (for example, if you have 400g of liquid, add 300g of sugar).
- Add the sugar to the juice with the lemon juice, and stir over a medium heat until completely dissolved. Turn up the heat and bring the fruit to the boil. Stir occasionally and allow to boil hard for about 8 mins, removing any scum with a spoon. If using a thermometer, you’re looking to reach 105c. If not, check the setting point of the liquid after 8 mins by removing a saucer from the freezer and adding a teaspoon of the liquid to the plate. Allow to sit for a minute, then push your finger through the liquid. If it starts to wrinkle, the jelly is ready. If not, return to the boil and try again after another minute.
- Pour into sterilised jars and allow to cool completely. You can sterilise the jars by washing them in hot soapy liquid, rinsing and placing in an oven at 180C/160C fan/gas 4 for 5 mins. Remove carefully and allow to cool. Store in a cool, dark place.
Calories 35 calories, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar, Fiber 0.2 grams fiber
How do you cook crab apples in boiling water?
Step One – Wash the crab apples, and chop each one in half. Cut out any bruises. Place in a saucepan, and add water to cover about 3/4 of the fruit. Step Two – Heat on the hob until just boiling. Cover with a lid to minimize evaporation. Then simmer gently for about 40 minutes, until the fruit is soft.
How to make applesauce from crab apples?
Use a slotted spoon to scoop the apples into the jars, leaving about 1/2 inch of headspace. Pour the hot brine in over the apples, clean the rims and put on the lids and bands. Process in a hot water bath for 20 minutes. I mentioned earlier that I decided to make applesauce from my failed crab apple recipe for Sweet and Sour Crab Apples.
How to cook crab apples for jam?
Method Tip crab apples into preserving pan (no need to cut them up). Add enough water to just cover them. Bring to the boil, simmer and stir now and then until the fruit has turned mushy. Allow to cool a little and then pour into a jelly bag and leave to strain overnight into a large bowl.
How many jars of crab apple juice in a kg?
This is a very rough guide, as crab apples will yield a differing amount of juice depending on variety, ripeness and size. Nevertheless, you can estimate that with this crab apple jelly recipe, about 1 kg of fruit will produce around 4 – 5 jars. This is a wonderful bonus recipe for whenever you make the crab apple jelly recipe!