You may remember when I made the Crabapple Pluerry Jam last month. I had some crabapples left over and I decided to make a batch of Spiced Crabapple Jelly. This jelly is wonderful with chicken.
Spiced Crabapple Jelly
2 pounds of crabapples, cut into large pieces, about 8 cups
6 cups of water
¼ cup cider vinegar
½ tsp. Cider vinegar
2 cinnamon sticks, 3 inches long
1 ½ cups sugar
Combine the crabapples, water, vinegar, cloves and cinnamon sticks in a large stainless steel saucepan. Cover an bring to a boil over high heat, reduce heat and boil gently for 30 minutes. Strain the mixture through a coarse sieve and discard the solids. Pour the liquid through a jelly bag.
Return the strained liquid to a pan and add the sugar. Bring to a boil and boil rapidly, uncovered, until the mixture will form a gel, about 15 minutes, stirring occasionally. Remove from the heat.
While the liquid is cooking make sure your canning jars are ready. Ladle the liquid into sterilized jars and process for 10 minutes in your water bath canner.
Makes 2 cups.
I canned this recipe in small 4oz jars. The color is beautiful and they will be perfect to add to a gift basket.
Canning with crabapples is so satisfying, the end results are delicious and are always enjoyed by others. Maybe I need to plant a crabapple tree in our small yard!