Prep 10 mins
Cook 25 mins
A tasty departure from regular crabapple preserves. From an online source in response to a recipe request. While this recipe is written in a relatively old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.
- 5 quarts crabapples
- 2 cups water
- 1⁄4 cup lemon juice
- 1 cup apple juice
- 1⁄2 cup water
- 1 1⁄3 cups honey
- Cook crabapples in 2 cups water until they begin to pop (about 20 minutes).
- Press the cooked crabapples through a sieve or food mill.
- In a large saucepan or kettle, combine pulp, lemon juice, apple juice and water.
- Add honey.
- Bring to a rolling boil; boil 1 minute, stirring frequently.
- When the jam starts to "sheet" from the edge of the spoon it has begun to jell.
- Remove from heat.
- Pour into sterilized jars, seal, and process 10 minutes in boiling water bath.
I made this jam this morning, and I must say it is AMAZING! Has wonderful flavor and looks pretty too, mine turned out to be a beautiful rose color.
I made this jam last night and it did not set properly. How long does it usually take for the jam to set using this recipe? Is there a way to fix it without using commercial pectin?