Crabapple Jelly
Cuisine: Southern
Serves: 2 small jars
  • 2 lbs. crabapples
  • ⅔ cup white sugar
  • 1 tsp. lemon juice (or apple cider vinegar)
  • Optional lemon zest to taste
  1. Remove stem ends, core & cut up apples into quarters.
  2. Place in a pot & cover with water.
  3. Boil over medium heat until apples are mush.
  4. Drain through a fine mesh strainer for about 20 minutes. Do not press down on the apples as doing so will cloud the jelly.
  5. Discard the cooked apples. This should yield 2½ cups juices. If there is less juice you will need less sugar. Taste as you add. Too much sugar dulls the flavor.
  6. Once all the juice has drained remove to a pan, add sugar, lemon juice and boil over medium heat for 20 to 30 minutes until thickened. Mixture should coat a spoon lightly.
  7. Let cool for a minute or two then pour into jelly jars. This sets up fast so don't leave it in the pot for longer than that.
Recipe by The FrangloSaxon Cooks at