Crab Apple Jelly Recipe

Crab Apple Jelly


crab apples - not quite, or just ripe.
Water
Sugar
Spices - if desired
Lemon juice - if desired


pick some crab apples



wash the apples in cool water and vinegar.

Slice and core the apples, removing any bad or buggy spots.



Weigh the apples, and put in a pot with an equal amount of water.

Boil apples, partially covered, until they are soft and falling apart, about an hour. (spices can be added at this point if desired.)

Strain apples through a jelly bag or muslin cloth, squeezing gently if desired (squeezing will make more juice, but result in a cloudy jelly)



measure juice and put in a pot with a little less or an equal amount of sugar and some lemon juice if desired.

Bring to a boil and cook until it reaches 220 degrees F.

ladle into prepared jars and process in a boiling water bath for 10 minutes.


(helpful articles:
http://reddirtkelly.com/2013/08/18/my-little-victory-garden-secrets-to-making-crabapply-jelly-or-jam-or-jamly/
http://www.babble.com/best-recipes/crabapple-jelly-a-dozen-ways/ )



[09-05-13] a little over 2.5 lbs of prepared apples cooked down to 3 2/3 C juice, added 3 C sugar. No spices or juice added. got 3 half and 3 quarter pints. Pretty tasty, but next time will add spices. even though it was setting up in the pan, the jelly in the jars never went past a syrupy consistency.

[09-19-13] use 3.75lb apples, added 1/4 tsp apple pie spice and 1/4 tsp cinnamon. got 3 1/2 C juice, added 1/4 C lemon juice and 3 C sugar. let it boil for 5 min before adding sugar. was setting up in the pot, and tasted great. (maybe a touch less lemon juice next time)

Compost Jelly Reipe

Compost Jelly


Apple Peels and Cores
Citrus Peels

Spices (Fresh Ginger, Cinnamon, Allspice, Cloves, etc)

Citrus Juice

Sugar


Put peels and spices in to a large pot and cover with water, simmer for about an hour.

Pour into a jelly bag and let drip overnight, do not squeeze or you'll get a cloudy jelly.

Add citrus juice and measure liquid, bring to a boil and add equal amount of sugar. cook until jelly reaches set point (220 degrees F).

Boiling water bath process for ten minutes.

Yield depends on amount of peels, liquid and juice used.

(rough approximation of the much more detailed recipe here:  http://creatingnirvanatoday.blogspot.com/2010/10/compost-heap-jelly.html
also inspired by: http://www.craftster.org/forum/index.php?topic=275484.0 and http://figjamandlimecordial.com/2009/04/01/compost-jelly/ )

[08-01-13]
measurements:
31.6 oz apple peels and cores
8.2 oz orange peels (~2 large oranges)
.7oz knob peeled ginger, sliced
48 oz water (6 C)
10 cloves
1/4 tsp ground cinnamon
1/4 C lemon juice
3 1/4 C sugar

got 4 half pints
smelled like Christmas while cooking, tastes like fancy apple pie with citrus notes.

[10-31-13]
meaurements:
48 oz apple peels and cores
34 oz citrus peels (some lemon, mostly orange, one grapefruit)
82 oz water (10 1/4 C)
30 cloves
1/3 C lemon juice

got 6 C total liquid, added 6 C sugar
got 7 half pints and 1 pint plus a little extra
smelled wonderful, maybe too much citrus/grapefruit, a bit bitter.

Apple Pie Jam Recipe

Apple Pie Jam


2 Granny smith apples: peeled, cored and chopped into small chunks
1/3C Apple Pectin liquid
1 Tbsp Lemon juice
1/4 C Raisins (optional)
1 C Brown sugar
1/2 C White sugar
1/4 tsp Apple Pie spice
1/4 tsp Cinnamon

Combine apples and liquids and cook until apples are tender, but not mushy.

Stir in lemon juice and raisins, then add sugars, spice and cinnamon and stir to dissolve.

Bring Jam to a rolling boil and cook until it reaches 220F.

Let sit 5 minutes, stirring occasionally.

Ladle into prepared jars and boiling water bath process for 10 minutes.

Makes approximately 2 half pints (depending on the size of your apples & weather you use raisins or not).

Recipe can be increased to use up to 6 apples, or anything in between.

(Inspired by:
http://freshpreserving.com/recipe.aspx?r=50
http://www.mommyskitchen.net/2009/10/apple-pie-jam-i-fall.html
http://www.tasteofhome.com/Recipes/Apple-Pie-Jam )

(4-30-13) - first time making this did not add 1/2 c white sugar, or raisins, and apples were on the small side, only got one half pint and one quarter pint. Tasted great in the pot, but as of (05-04-13) still has not set up. (05-10-13) - reprocessed, added a little more pectin and lemon juice as well as white sugar, recipe changed to reflect modifications. Sample in the fridge is more like a thick syrup/caramel than jam and way too sweet,  may need to go back down to just brown sugar and use a low sugar pectin instead of the apple pectin.  kind of disappointing.

Apple Pectin Recipe

Apple Pectin


Whole apples, quartered or leftover apple bits from other projects
small amount reserved citrus peels
Double the amount of water to apples by weight.

Cover apples with water and simmer for 1/2 to 1 hr. or until everything is mushy.

Strain liquid through a jam bag, or two layers of cheesecloth, let drip for several hours. Discard apple mush, strain liquid again, and return liquid to the pot and boil until reduced by half.

Can be refrigerated for one week, frozen for 6 months.


To Test:
Mix 1/2 tsp liquid to 1 Tbsp rubbing alcohol, good pectin should form a rubbery ball or blob.


To Use:
for jam:
 ~ 1/3 - 1/2 C Pectin liquid to every 2 lbs (4C) low pectin fruit.
1 tsp Lemon juice per 1/3 C pectin liquid
At least equal parts sugar to pectin liquid + approximately 1 - 1.5 c sugar for every lb of fruit.

for jelly:
1/4-1/3 C Pectin Liquid to 1 C juice
1 tsp Lemon juice per 1/4 c Pectin liquid
1:1 sugar to pectin/juice mix


(Inspired by:
http://hungrytigress.com/2010/07/apple-pectin-confiture-de-vieux-garcon/
http://blogs.food24.com/kitchendiary/2009/11/19/homemade-apple-pectin/
http://www.mynewoldschool.com/2010/07/27/make-your-own-pectin/
http://americanpreppersnetwork.com/2013/01/how-to-make-your-own-pectin.html
http://canninggranny.blogspot.com/2011/09/making-and-canning-pectin-from-apples.html )


Notes:
first time I made this (4-21-13) I used 4 ziplock baggies of reserves peels and bits (>1.5lbs) plus half a juiced lemon peel. I got a little less than 2 cups of thick pectin liquid that formed a thick gelatinous blob in alcohol.