Crabapple is my favourite jelly, hands down. The perfect balance of tart and sweet. A distinct, local flavour sitting in the pantry all year.
The following recipe works well for the Dolgo crabapples we get from Lisa’s dad’s backyard. I imagine there is huge variation in sweetness, acidity, and pectin content in crabapples across the region, so I can’t say for certain if this will work for you. But it’s a good base recipe.
For the record, I don’t core the apples. I don’t even stem them. I remove leaves, if I find it convenient. I mash with a fork and strain through a jelly-bag, so the seeds and stems don’t end up in the jelly. Pressing cider with Kevin … Continue reading.