We have a crabapple (crab apple? both ways seem to be acceptable) tree in the yard. It’s pretty pitiful-looking, kind of like the Charlie-Brown-Christmas-tree of crabapple trees:
They looked like a pain to cut up for a pie. I doubted they’d be much good to eat. But, a bit of internet searching found an answer for me: Crab Apple Jelly!
I gathered up my apples and went to work following the recipe, encouraged by the glowing comments it had received. Having made a lot of freezer jam, I was a little suspicious about the recipe requiring no pectin (It should require no commercial pectin, since crab apples are naturally high in pectin), but hey – I’m always up for an adventure.
I finished the recipe, and then came the waiting part – as in, waiting to see the jelly thicken:
And so, I now have three containers of admittedly aromatic apple liquid in my fridge. What to do? Sometimes, jelly “flops” can be reincarnated as ice cream topping. But apple liquid ice cream topping? That’s a stretch. I’ve used a bit to sub for sugar in flavoring/sweetening chai tea. And, maybe I could use some in place of sugar in apple pies – although it might be too runny.
I’m curious to know how those other commenters’ jellies all jelled so well and came out so great. Me, I’m just sitting here with my labor-intensive apple juice :).