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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Crabapple Caramel Jelly Recipe

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This recipe for Crabapple Caramel Jelly is from CRABAPPLE COOKBOOK OF CANADA, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
crab apples
brown sugar
vanilla
cinnamon
Directions:
Directions:
Put stemmed, cleaned crab apples in a large sauce pan and cover with water. Bring to a boil. Boil at a low temperature for about 2 hours or until soft. Mash with a potato masher.
Put mixture in fine cheese cloth bag and let drain. Do not squeeze bag as it will cloud the jelly.
Put 1 cup of brown sugar in a heavy sauce pan and melt at a medium temperature until liquid. Once it is melted carefully add crab apple juice a little at a time until the melted carmelized sugar is mixed in and blended with juice. Add remainder of crab apple juice. Add 1 tablespoon of cinnamon and 2 tablespoons of vanilla extract.
10 cups apple juice equals 6-7 cups sugar depending how sweet you want the jelly to be.
Boil mixture and sugar for 35 minutes.
Fill jars while hot.
Cover tightly with lids.

 

 

 

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