Crab Apple Jelly
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 2 hrs 4 mins |
| Total Time | 2 hrs 34 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- ml 1,250 apple juice, (crab apple or wild apple juice)
- 500 g preservin suar, 3: 1
- 1 stick cinnamon
- 1 vanilla pod (s)
- 1 pinch tonka bean (s), grated
Print Recipe
Pin Recipe Instructions
- 2-3 kg of wood or wild apples are required, which are washed and cut into small pieces with their skin and core. The juice is extracted in the steam extractor. This takes about 2 hours.
- Let the juice cool, measure 1,250 ml, put in a large saucepan with the spices and preserving sugar and cook according to the instructions. Skim off the foam and pour the hot jelly into sparkling clean glasses. Wipe the edges and seal with twist-off lids.
- The amount makes about 4 large glasses with a capacity of 350 ml. You can turn the glasses upside down for 10 minutes, but I never do that. This also creates a vacuum and keeps the lids clean.
- Wood or wild apples are hard to come by. The jelly can also be made with normal, preferably acidic, apple juice and will keep for 1-2 years.
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