Crabapple Jelly

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Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About


  • 8 quarts apples
  • 4 quarts water
  • Sugar


Select under-ripe Siberian crabapples, a yellow pink cheeked apple. Wash, cut in halves, but do not pare or core the apples. Boil until soft. Mash and pour into jelly bag and let drip into large pitcher or jar. Do not squeeze. Take equal parts of juice and sugar. There should be about 3 quarts of juice.

Put juice on to boil, let boil 5 minutes, add the sugar, boil a few minutes longer; or until a drop jells on a cold plate.

Skim and turn into hot glasses. When cool, cover with paraffine, and keep in a cool, dry place.

Crabapple Sauce may be made by straining the drained apples, adding sugar and cinnamon or lemon juice to taste, and heating it up only long enough to dissolve the sugar.