Cherry & Basil Compote
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.
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.