Desserts

SYLVIE’S CRAB APPLE JELLY

By Sylvie

Are you intimidated by making crab apple jelly? There’s nothing there when you take our cousin Sylvie’s recipe. She even reveals her secret trick for knowing when the jelly is just right.

Jelly

Ingredients

Approximately 4 kg (9 lb) of crab apples OR approximately 2 L (8 cups) of apple and rosé crab apple juice from the orchard H77
Sugar (amount equal to liquid)

Preparation

Wash the crab apples, put them in a large sauce pan and cover them with water.
Cook until the crab apples are very tender.
Line a pot or boiler with cheesecloth or a layer of cotton and pour the cooked crab apple mixture into it.
Count one cup of juice obtained for one cup of sugar.
Bring the crab apple juice and sugar to the boil and leave to simmer. Skim during cooking.
The jelly is at the desired consistency when the thermometer reaches 105°C (220°F).
When the drop trickles down and takes time to descend, it is ready.
Skim one last time.
Pour into hot, sterilized jars.