The Resilience Hub & Portland Maine Permaculture Message Board › Making the Best out of this year's bumper apple crop..CRABAPPLE JELLY
|A former member||
My mom was quite a cook...I learned enough about baking from her to open my whole grain bakery when we moved to Maine in the late 70's.
She always made crabapple jelly from 'roadside' apples.
It was a lot of work....coreing stemming, and chopping the small apples; boiling and straining the pulp; then mixing in ingredients and slow boiling the liquid until it thickens and gels; then sterilizing the jelly glasses, pouring in the hot jelly, sealing the glasses, and hot water bathing them. PHEW!
After getting back from WINNIES, my wife told me her partner had an abundance of crab apples and did I want some.
Of course; so a large bag of the golden crab apples appeared from Annie's tree.
I used the Martha Steward recipe..."Crabapple jam's so good, it'd be a crime not to make it". The result was the best jam I've had in a very long time...reddish, thick, spicy-allspice, cloves, and semi-tart--half a lemon's juice.
Next morning, we had cinn. raisin toast and this magnificant jam!