Photo By Olivie Strauss on Unsplash
Crabapple Jelly
Barb Bloetcher
For Your Thanksgiving Feast!
To add a sweet zing to your usual Thanksgiving dinner, try Crabapple Jelly containing honey to add a real buzz to the chatter! Use crabapples from your own trees or from a friend who knows that they are safe to eat. Dolgo crabapples make especially good jam.
This recipe was taken from the book The Vermont Beekeeper’s Cookbook written and created by the Vermont Beekeepers’ Association with the assistance of the Vermont Department of Agriculture. No date is written in the book but it is likely to be 30 or more years old.
Ingredients
□ 3 lbs of crabapples,
washed, stemmed and
cut in half
□ 4 cups of water
□ Light flavored honey
Directions
Step 1
Boil crabapples in water until soft, about 15 minutes.
Step 2
Strain juice and measure. You will need to know the number of cups of juice to know how much honey
to add.
Step 3
Boil 2-3 cups of juice at a time, depending upon the surface area of the pan, until the liquid is reduced
by half.
Step 4
Add the honey. For each cup of juice you will need
2/3 cups of honey.
Step 5
Cook the honey and juice mixture and cook rapidly until the jelly thickens and reaches 220°F.
Pour into sterile jam jars and seal for later, but save some for Thanksgiving Dinner!
