last updated on : 01.16.2009
Bring the water up to a boil and then turn down the heat to a simmer.
Let the apples simmer, just below boiling, until they look like they will mash up good. Don't rush it.
Use the potato masher while the apples are still simmering in the pot. Mash as good as you can. The better you mash them the easier the juice will be liberated.
This is the stage you want to get to. When you think you have them mashed as good as humanly possible - let them simmer a few more minutes and then mash them some more.
Now that the apples are all mashed up use the fine meshed kitchen strainer/colander to do the initial work of getting rid of all the bigger pieces such as stems, seeds, and other odd bits.
After the colander part is done let the juice filter through the muslin bag or a clean piece of sheet or pillowcase.
This is the juice ready for making the jelly. When you have it all gathered get out the measuring cup.
For each cup of juice you will need approximately 2/3 cup of sugar.( it's approximate because it will depend on the tartness of the apples and individual taste preferences. )
Once all measured add the juice back to the cleaned out stainless steel pot, add the required amount of sugar and simmer on medium heat.
Simmer and stir.
Eventually it will get to the point that it starts to jell.
When you see that it is getting thicker and thicker it's time to start doing the spoon test every few minutes.
Use the spatula to put a bit of the juice on a spoon. Move the spoon away from the heat then tilt the spoon back and forth ever so slowly to see if the juice is starting to leave little ripples of jell.
You DO NOT want to use a hot spoon each time you sample the juice for jell testing. You want a cold spoon, or at least room temperature.
When you finally believe that the juice is ready to jell, put some juice on the spoon, let it run off so there is just a layer all over the spoon and set the spoon aside.
Watch the juice on the spoon, it will puddle in the depression. When the puddle starts to jell reasonably quick,the juice is ready to be put in the jars.
There's also a jell test you can do using alcohol.
Fill HOT jars to within 1/4 inch of top, screw on lids and caps - handtight and set away from the stove and wait for the pops.
Here is the finished product with label applied.
Wild Red Crabapple Jelly
|I sell Red Crabapples in 5 pound lots during the season.
That would be near mid September to October. Click naturespickings or on that link from other pages on my site to check on availability.
Feel free to copy the information for your own use.
If you refer to these contents on your website I would appreciate that you link: http://www.silysavg.com/tutorials/redcrabapplejelly.html
If you believe the information was useful/helpful and wish to donate, the Paypal button will allow that, in any amount.