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Apple or Crab Apple Jelly
Yield: 1 Batch
15 lb Apples, sour/tart/crab
Water, cold
1 1/2 lb Sugar
OPTIONAL
Herb, mint, fresh (optional)-or-
2 ds Sauce, mint (optional)-or-
Colouring, green (optional)
Spice, cloves (optional)
Wash 15 pounds of tart apples and quarter without peeling. Place in a preserving pan, just cover with cold water, and simmer gently until soft and tender. Drain through a jelly bag. Shift the pulp gently occasionally to keep the juice flowing; do not force the juice through as this will make the jelly cloudy. Measure 32 fluid ounces of juice into a 12-quart pan and boil for 5 minutes. Add the sugar and boil for 5 to 8 minutes longer, or until a drop jells on a cold plate. Pour into hot clean jars and seal. Continue cooking 32 fluid ounces at a time until all the juice has been used. Use the pulp for making an apple cheese.
MINT APPLE JELLY:
Cook a few sprigs of fresh mint with the apples when preparing to extract the juice. [1 or 2 drops of mint sauce may be used if fresh mint is not available.]
Add a few drops of green food colouring and mint sauce just before pouring into the jars. Avoid adding too much flavouring and colouring.
SPICED APPLE JELLY:
Tie a few whole cloves in a piece of muslin. Drop into the juice at the beginning of cooking and only remove when jelly is poured into the jars.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
