1. #1
    belleofpa's Avatar
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    I just went for a walk and.......

    OMG! I've lived here almost 5 years. I took the dogs out for a walk in the woods and came across a beautiful crab apple tree. I only picked a couple because the critters were into everything.
    I'm going back out when my hubby gets home with a basket. I've never made crab apple jelly but, theres a first time for everything.
    I remember my grandmother making all sorts of jams and jellies. I have to try this.
    I just looked on google for a recipe and it seems really easy.
    Wish me luck. I'll let you all know how it turns out.
    If you have a recipe or a trick to making the jelly, by all means, let me know!

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  3. #2
    dinosmom's Avatar
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    I've never heard of making anything edible with crab apples. But what the heck do I know-I live in the city! LOL What do they taste like?
    Keep your chin up!

  4. #3
    belleofpa's Avatar
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    I'm not sure what they taste like but, I have them cooking for my jelly right now. I'll let you know!

  5. #4
    dangerousfem's Avatar
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    Found these....

    CRABAPPLE JELLY

    5 lb. crabapples
    5 c. water
    9 c. sugar
    1 pkg. powdered pectin

    Wash crabapples; stem and cut in half. Put in saucepan with water; simmer 15 minutes, stirring occasionally. Strain through jelly bag. Measure 7 cups strained juice into large kettle. Add powdered pectin to juice; bring to a boil over high heat. At once stir in all of the sugar.

    Bring back to a boil, stirring constantly. Boil at a full rolling boil, that cannot be stirred down, 1 full minute. Skim off any foam with a metal spoon. Fill hot sterilized jars, leaving 1/8 inch at the top. Screw covers on tightly and put in boiling water bath 10 minutes.

    HINTS: There are lots of crabapple trees around these days. Some have lovely bright red fruit and others have pink or yellow fruit. The yellow fruit make the most flavorful jelly. The red fruit make the prettiest jelly. I suggest if you can find them, you mix the different colors.



    CRABAPPLE JAM

    9 3/4 c. crabapples
    1 c. water
    8 c. sugar

    Wash and cook crabapples. Put through Foley Mill, mix 1 cup water with crushed apples. Bring to boil. Add sugar and boil again for 1 minute. (Add no pectin). Put in jars and seal with paraffin.


    SPICED CRABAPPLES

    1 1/2 qt. crabapples with stems
    1 qt. vinegar
    4 c. sugar
    2 sticks cinnamon
    1 tbsp. whole cloves
    1 tsp. mace
    1 tsp. allspice

    Choose round crabapples, uniform in size. Wash and drain. Do not peel. Mix sugar and vinegar; add spice bag; bring to a boil. Add crabapples and heat slowly, being careful not to burst the fruit. Let stand in syrup overnight. Pack cold, leaving 1/2 inch head space. Cover with boiling hot syrup. Adjust lids. Process in boiling water bath for 5 minutes.


    CRABAPPLE BUTTER

    10 lb. crabapples
    7 1/2 c. white sugar
    4 c. water
    1/2 tbsp. ground cinnamon
    1 tsp. nutmeg
    1 tsp. allspice
    1/2 tsp. ground cloves

    Wash crabapples, remove the stems and blossom ends. Place in large preserving kettle, add water, cover and cook until soft, about 45 minutes, stirring occasionally to prevent sticking. Put through a coarse sieve. Return to kettle, add sugar and spice. Cook slowly until thick, about 2 hours. Pour into hot sterilized jars and seal at once.


    CRABAPPLE PICKLES

    3 c. brown sugar
    3 c. white sugar
    1 c. water
    2 c. cider vinegar
    4 sticks cinnamon
    1 tsp. whole allspice

    Bring the ingredients to a boil. Drop in some of the apples, simmer until tender. Put in sterilized jars and pour hot syrup over the apples and seal. This makes 3 quarts.


    RUTHIE'S CRABAPPLE KUGEL

    1 (8 oz.) pkg. wide noodles
    2 eggs (beat with 1 tbsp. sugar)
    Salt to taste
    Cinnamon to taste
    2 heaping tbsp. crabapple jelly (stirred)
    2 lg. or 4 sm. apples, grated
    Handful of raisins
    1 tbsp. oil
    Cinnamon for top

    Cook noodles until tender. Drain well. Add remaining ingredients except for cinnamon for topping. Turn into large casserole dish. Top with cinnamon and bake for 1 hour at 350 degrees.


    CRAB APPLE RELISH

    6 pts. crab apples
    1 lb. raisins
    1 tsp. ground cloves
    3 oranges, rind and juice
    6 pts. sugar
    1 tsp. ground cinnamon
    1 pt. vinegar

    Remove stems and cores from crab apples. Grind apples, orange and raisins. Mix with rest of ingredients. Let set overnight. In morning cook until soft. Seal.


    CRAB APPLE BREAD

    1/2 c. shortening
    1 c. sugar
    2 eggs
    2 tbsp. milk
    1 tsp. soda
    2 tsp. salt
    2 c. chopped red crab apples
    2 c. flour

    Mix all together. Bake 1 hour at 350 degrees.


    I ain't from the south... but I got here as fast as I could!

  6. #5
    tuggerbug's Avatar
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    My Grandmother used to make spiced crab apples and also crab apple jelly. They were so yummy. Wish I had some crab apples now.

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