This year is a really good year for crabapples!
We have some beautiful crabapples we picked from my folks’ — they’re sweet and so good this year!
There’s an abundance which is nice. We intend on doing all we can to preserve them — pies, applesauce, juice and jelly — so we can enjoy it all winter long!
Let’s get to it!
First we need to start by making the juice. In my large dutch oven, I have a bunch of crabapples chopped in half. I also have all the apple scraps from making a Crabapple Pie. I filled the pot with water and set it on the stove on medium heat.
I cooked the apples for about 3 hours, adding water if needed.
Mash apples. Then I let the juice sit overnight. Strain. I strained it twice, but there’s still a bit of pulp. I left it and continued to make the jelly, but if you want completely clear jelly, you may have to strain it a few times. The natural pectins in apples may cause that cloudiness.
Pour 7 cups strained crabapple juice into pot. Add 2 tablespoons of lemon juice in.
Sprinkle in pectin. Whisk gently.
Add 1 teaspoon butter to reduce foaming. Stir constantly.
Bring to a full rolling boil.
Add 9 cups of sugar – yes that’s right, 9 cups!
Such a pretty color!!
Bring to a full rolling boil again. Boil 1 minute.
Stir for 1 minute and then skim any foam.
Pour jelly into prepared jars.
Wipe rims. Place seal on and ring just finger tight.
Place in canning pot. Process 10 minutes.
Remove from canning pot and let cool completely.
We made two batches of jelly today for a total of 15 jars! Half is for my mom.
We’ll be making more jelly since we have a lot of crabapples!!
Crabapple Jelly
Place crabapples into a large pot — just cut in half. Cover with water and bring to a boil, simmer 3 hours. Mash apples and let sit overnight. The next day, strain.
For the jelly:
7 cups crabapple juice
2 tbsp lemon juice
1 box pectin
1 tsp butter
9 cups sugar
Pour crabapple juice and lemon juice into a stock pot. Whisk in pectin. Add butter and bring to a boil, stirring often. I’m once boiling, add sugar. Stir well. Stir constantly. Bring to a full rolling boil. Boil 1 minute. Pour into prepared jars. Wipe rims, place seals on and rings, just finger tight. Place in water bath canning pot. Process 10 minutes. Remove and let cool.
enjoy from Our City Homestead to yours