[Sca-cooks] Making crabapple jelly

[Radei Drchevich]

One of the major sources of pectin is apples.  you will sometimes see it
as "apple pectin".

joy

radei

  ----- Original Message -----
  From: Alexa
  To: "Cooks within the SCA"
  Subject: RE: [Sca-cooks] Making crabapple jelly
  Date: Mon, 19 Sep 2005 09:01:31 -0700 (PDT)


  Since I am not very versed in the making of jellies.
  (only have done it with other people a few times, and
  so far my fav has been plum jelly). I noticed that
  this recipe does not have you adding the pectin. Is
  that because the apples have enough pectin in them to
  assist with the thickening process?

  Alexa



  --- Denise Wolff wrote:

  >
  > > CRAB APPLE JELLY  (From cooks.com)
  >
  > 1 peck crab apples, cut in half
  >
  > Put in large container to boil. Use enough water so
  > that you can just see the water, almost to the top of apples. Boil
  at very
  > low temperature for about 2 hours or until soft.
  >
  > Put mixture in fine cheese cloth bag, let drain, do
  > not squeeze bag as it will cloud the jelly. Just drip from bag.
  (Let drain
  > overnight.)
  >
  > Next A.M. use juice from apples, as follows:
  >
  > 10 cups apple juice = 11 cups sugar
  > 8 cups apple juice = 8 8/10 cups sugar
  > 6 cups apple juice = 6 6/10 cups sugar
  > 3 cups apple juice = 3 3/10 cups sugar
  >
  > Boil apple juice and sugar for 35 minutes. Skim at
  > very last crab apple jelly. Put in jars while hot. Cover with lid,
  > tightly.
  >
  >
  > Andrea MacIntyre
  >



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