CRAB-APPLE JELLY
This classic crab-apple jelly recipe from a 1900s cookbook offers a taste of history with its simple, yet effective method. The jelly boasts a bright amber color and a fine, delicate flavor, perfect for spreading on toast or pairing with cheese. The recipe uses crab-apples, water, and sugar to create a sweet and tangy preserve.
Ingredients
- 8 quarts Siberian crab-apples
- 4 quarts Water
- 1 pound Granulated sugar (Quantity estimated (not specified in original recipe))
- 2 tablespoons Lemon juice (Quantity estimated (not specified in original recipe))
Instructions
- 1Cut the Siberian crab-apples into pieces, leaving in the seeds, and do not pare. Place the prepared crab-apples into a stone jar.
- 2Add the water to the jar with the crab-apples. Set the jar on the back of the stove to boil slowly, closely covered, all day.
- 3After boiling all day, put the cooked crab-apples in a jelly-bag and let them drip all night.
- 4Boil a pint of juice at a time with a pound of sugar to every pint of juice. Boil for five minutes steadily. Repeat this process until all the juice is used.
- 5Press the pulp that remains in the jelly-bag through a coarse strainer. Add the juice of two lemons and as much sugar as you have pulp, and cook to a jam.