Thursday, August 11, 2011

What's Cooking?

Cherry & Basil Compote

Crabapple Jelly

Crabapple jelly is one of my favorites.  I love that sweet yet tart flavor that it has. 

Those tangy gems remind me of my Me-Me (Momma's Mom) so there are nice memories to go along with that taste I like so much. 

In my neighborhood, crabapples are plentiful.  In fact, my neighbors ask me each year to come pick as many as possible from their trees.  Of course, I am all too happy to oblige.

Crabapple Jelly

Crabapples
Water
Sugar

Wash the fruit and cut the stems and tops off.  Measure out the fruit by the quart then put into a large pot. 
For every quart of fruit in the pot, pour over 1 c. of water.  Bring the whole pot to a simmer and keep it there until all of the fruit is soft.  (Mash on it a little bit to get the juices out.)
Strain the juice from the fruit through a cheesecloth.  Measure out the juice by the cup and pour it into a pot. 
For every cup of juice you need a cup of sugar.  Stir them well and bring to a boil.  Keep it there until it has reached a setting point or until the jelly "sheets".
Skim off the foam if you want to then pour into hot sterile jars.   

This is part of Miz Helen's Full Plate Thursday.

2 comments:

  1. Hi Pary,
    The people who eat with you are very blessed. They will have wonderful food the year round! Your crabapple jelly brings back great memories for me, it looks so good. Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday!
    See you soon,
    Miz Helen

    ReplyDelete
    Replies
    1. Crabapple Jelly may bring back memories for most people in the South don't you think? :)

      Delete

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