I’m not a great fan of paying $5 at the market for a very small basket of ripe, red crabapples, and when the spouse noted that the trees by his office were groaning with bright red fruit I put out a plea for some after-work gleaning. Next evening, there were two big baskets of the little red beauties, just waiting to be turned to something nice to eat. And crabapples are so laden with pectin that they make a beautiful red jelly with hardly any work.
The method goes something like this. Wash your crabapples and chop off any rotten bits, and maybe halve the bigger apples. Then almost cover them with water and let them simmer away for 20 minutes or so until they are meltingly soft, but not quite melted away. The riper the crabapples, the redder the mush, and these babies were very ripe indeed.
Then you pour your crabapple mush into a jelly bag and let it drip into a bowl for a good few hours (or even overnight). The recipes warn you not to squeeze the last drops of juice out of the jelly bag because you’ll get a cloudy jelly, but I admit I always ignore that one. I’m not aiming to win any prizes with my jelly, and I squeeze things as hard as I dare without busting the jelly bag. I hate to think of all that wonderful juice ending up in the compost along with the pulp.
Measure out the juice, and add anywhere between half and 3/4 the amount of sugar — I had four cups of juice, so that meant two and a bit cups of sugar, and it made almost four jars of jelly. Heat your jelly slowly until the sugar dissolves, and then at a rolling boil untl it sets. I didn’t time my boil, but I’m sure it was less than 10 minutes.
Bottle in sterilized jars. Ever so easy, and oh, so pretty.
I still had some fruit left over, so I switched to a quick batch of ice-cube pectin, which I made a few years back and then used to help force a set with low-pectin fruit like cherries and strawberries. Last time my little cubes were pretty pink and today they are ruby red, but I’m sure they’ll work the same way. There’s enough natural sugar in the mix that they don’t freeze rock hard, so I’m going to saran wrap my little cubes and store them in a Ziploc. I’ve not used commercial pectin for a long, long time, and see no reason to start using it now.
There’s something very special about free food.