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Post by GrannyG on Sept 15, 2010 21:01:05 GMT -6
These little cuties take alot of work, but I did manage to get a few pints of crab apple jelly....some with mint sprigs, some with Rosemary..... These are little tiny green ones, from old Pioneer type trees.... Lots of work, but ohhhhhh soooo good. I have found that baking them in the oven on a low temp, or using a crock pot, works better than trying to do them on the top of the stove. Cut off the blossom ends, and take off the stem...cover with water, but not enough to make the apples float. I just drain them in a colander, then squeeze them gently by the handfuls....measure, use equal amounts of juice to sugar....boil till forms jell on a spoon....these apples have their own pectin.....I love that little glass cutting board...from Dollar General...can just sit, and cut, and sit and cut...LOL
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Post by Rita on Sept 16, 2010 4:33:21 GMT -6
Good Job GrannyG !! Sounds Really good!!!
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Post by Pharmer Phil on Sept 16, 2010 5:41:53 GMT -6
looks very good Grannyg, crab apples brings back memories of my youth, we'd always eat them crab apples off the tree's, had mnay belly aches, but, crab apple jelly...now that be as good a it gets
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Post by mogarden on Sept 16, 2010 7:45:52 GMT -6
I like the crabapple jelly but haven't had any fruit to make since I moved. One year I had boiled a big pot of crabapples to make jelly but ran out of time. I had left the pot on the stove to cool and got busy with something, then had some minor crisis with the kids so the jelly-pot sat over an extra day. When I finally got back to it, it was fermenting, lol. I juiced them anyway and added sugar and that was the BEST jelly!
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Post by farmerswife on Oct 27, 2010 11:55:31 GMT -6
Mmm, I love crabapple jelly. This year the apples were so red that my jelly is the brightest I have ever made.
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Post by horsea on Mar 30, 2011 14:16:44 GMT -6
Well, I always thought that jelly recipes asked for too much sugar; I've never liked that supersweet taste. When I discovered Pomona's Pectin, that problem was solved for my crabapple jelly. Pomona's is the neatest pectin ever - you can use much, much less sugar and it still jells. Yes.
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Post by bluelacedredhead on Mar 31, 2011 7:10:52 GMT -6
Horsea, can you buy Pomona's locally or do you just order it in?
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Post by horsea on Jun 2, 2011 17:54:21 GMT -6
Wow, has it taken me a long time to respond. I buy Pomona's at the health food stores in Winnipeg, Manitoba. This product is also readily available all over the USA, to the best of my knowledge. I would commit hara kiri if I could no longer get this stuff.
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Post by Pharmer Phil on Jun 4, 2011 5:41:33 GMT -6
I agree most jelly recipes have way too much sugar!
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Post by mogarden on Jun 4, 2011 5:52:04 GMT -6
"WE" used to use more sugar and fat in our food when we worked harder, probably a generation ago. I also like the taste of lower-sugar recipes.
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Post by w8in4dave on Sept 1, 2011 7:28:58 GMT -6
I have crabapples up north .. seems a waste to just let them fall to the ground. Is there something eles besides pectin and jam you can make with them??? We are going up saturday .
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Post by coppice on Sept 6, 2011 5:41:47 GMT -6
I have crabapples up north .. seems a waste to just let them fall to the ground. Is there something eles besides pectin and jam you can make with them??? We are going up saturday . Um er jelly or preserves are pretty yummy w8in', theres always bonsai...
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Post by w8in4dave on Sept 8, 2011 9:39:48 GMT -6
Coppice lol..... I am bringing some crab apples home with me ... we are on the road home from up north as we speak .. I am going to try and make some jelly with them, give it to the kids for the grand kids See if they know it comes from me, they will love it! So I will try my hand at it Coppice maby I can plant some seeds and make a bonsai
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Post by coppice on Sept 10, 2011 0:17:06 GMT -6
Coppice maby I can plant some seeds and make a bonsai May be.
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Post by w8in4dave on Sept 11, 2011 23:14:04 GMT -6
Well I made one pint of crabapple jelly.... I think.. not sure if I let it cook enuf after I added the sugar. I don't have a candy therm. and the ways the explanations say to tell make no sense to me. Because I have never made Jelly before .. I guess we will see tomorrow if it set up huh?? If not I may have a great jar of syrup lol ... I will get more crabapples next time I go up north...... I will figure it out ... I will !!
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Post by mogarden on Sept 12, 2011 3:31:21 GMT -6
If it's too loose, you can always put it on ice cream and say you made it that way on purpose. ;D
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Post by Laura on Sept 12, 2011 19:21:31 GMT -6
Well I made one pint of crabapple jelly.... I think.. not sure if I let it cook enuf after I added the sugar. I don't have a candy therm. and the ways the explanations say to tell make no sense to me. Because I have never made Jelly before .. I guess we will see tomorrow if it set up huh?? If not I may have a great jar of syrup lol ... I will get more crabapples next time I go up north...... I will figure it out ... I will !! w8in4dave..not all jelly will set in 24 hours. Some takes up to 2 weeks. Do not disturb the jelly. Like shaking the jars or turning up-side down..set them where they will be out of the light. & re-check in a few weeks. Most jelly sets up in 2 weeks. I have had plenty that has had to be re-done. Gets expensive to replace all those canning jar lids. Good luck.
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Post by w8in4dave on Sept 12, 2011 20:45:47 GMT -6
Ohhhhhhh to late I re did them.. but it is thicker ... Ok I will put them on the back porch inside the cabinet , Thanks for the info. I don't really eat ice cream so .... But I was going to give it to my daughter and I don't want to give her syrup but will if it doesn't set up I am going to try and make more
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Post by Garden Happy on Jun 13, 2012 6:16:50 GMT -6
When we lived in Michigan we use to make crabapple applesause. It's a beautiful pink color and taste better we think then regular apples.the kids loved it! We also made fruit leather from it and i used the left over crabapple juice for pectin in other jellies. Sure do miss them!!!
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Post by trudy on Jun 13, 2012 14:27:46 GMT -6
You can always use the jelly/syrup on some pancakes or waffles, lol. Thats what I do. But do like ice cream to.
Just a side note. I noticed a couple years ago that when I would add the sugar before the pectin the jelly would not always set up. But when I would add the pectin first I don't have any trouble with the jelly setting up. Crazy huh.
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Post by w8in4dave on Jun 14, 2012 7:41:36 GMT -6
Ty trudy I will have to remember that .... I cannot w8 for the crabapples this year I don't know anyone around here that has a crabapple tree so I have to go allllll the way up north and get them 3 hr drive .
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