What's Cooking?

Cherry & Basil Compote

Crabapple Jelly

Crabapple jelly is one of my favorites.  I love that sweet yet tart flavor that it has. 

Those tangy gems remind me of my Me-Me (Momma's Mom) so there are nice memories to go along with that taste I like so much. 

In my neighborhood, crabapples are plentiful.  In fact, my neighbors ask me each year to come pick as many as possible from their trees.  Of course, I am all too happy to oblige.

Crabapple Jelly

Crabapples

Water

Sugar

Wash the fruit and cut the stems and tops off.  Measure out the fruit by the quart then put into a large pot. 

For every quart of fruit in the pot, pour over 1 c. of water.  Bring the whole pot to a simmer and keep it there until all of the fruit is soft.  (Mash on it a little bit to get the juices out.)

Strain the juice from the fruit through a cheesecloth.  Measure out the juice by the cup and pour it into a pot. 

For every cup of juice you need a cup of sugar.  Stir them well and bring to a boil.  Keep it there until it has reached a setting point or until the jelly "sheets".

Skim off the foam if you want to then pour into hot sterile jars.   

This is part of Miz Helen's Full Plate Thursday.