Mary Wynne's Crabapple Jelly
Mary Wynne's Crabapple Jelly is a gluten free, fodmap friendly, and vegan recipe with 4 servings. One portion of this dish contains about 0g of protein, 0g of fat, and a total of 581 calories. This recipe covers 0% of your daily requirements of vitamins and minerals. Many people really liked this condiment. From preparation to the plate, this recipe takes about 15 minutes.
Instructions
Remove stems and blossom ends from crabapples, and cut into quarters.
Place them in a large stainless steel or other non-reactive pot or saucepan.
Add enough water to be able to see, but no so much that the crabapples are floating. Bring to a boil, reduce heat to medium, and let simmer for 10 to 15 minutes. The apples should soften and change color.
Strain the apples and juice through 2 or 3 layers of cheese cloth. You should have at least 4 cups of juice. Discard pulp, and pour the juice back into the pan. Bring to a simmer, and let cook for 10 minutes. Skim off any foam that comes to the top. Next, stir in the sugar until completely dissolved. Continue cooking at a low boil until the temperature reaches 220 to 222 degrees F (108 to 110 C).
Pour the jelly into sterile small decorative jars leaving 1/4 inch headspace. Process in a hot water bath to seal.