Best 3 Crabapple Juice Recipes
Crabapple juice, extracted from the small, tart crabapples, offers a unique and delightful flavor that can elevate various dishes and beverages. Its distinct acidity and rich aroma make it a versatile ingredient in culinary creations. Whether you're seeking a refreshing drink to quench your thirst, a flavorful addition to your favorite recipes, or a natural remedy for various ailments, crabapple juice holds the key to unlocking a world of culinary possibilities. In this article, we will delve into the world of crabapple juice, exploring its unique properties, health benefits, and the art of crafting delicious recipes using this remarkable ingredient.
Check out the recipes below so you can choose the best recipe for yourself!
MARY WYNNE'S CRABAPPLE JELLY
This is a fresh tasting, pure jelly with no pectin added. Just the goodness of your backyard. No commercial pectin is required as crabapples have high natural pectin content.
Provided by DDPD
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 15m
Yield 32
Number Of Ingredients 4
Steps:
- Remove stems and blossom ends from crabapples, and cut into quarters. Place them in a large stainless steel or other non-reactive pot or saucepan. Add enough water to be able to see, but no so much that the crabapples are floating. Bring to a boil, reduce heat to medium, and let simmer for 10 to 15 minutes. The apples should soften and change color.
- Strain the apples and juice through 2 or 3 layers of cheese cloth. You should have at least 4 cups of juice. Discard pulp, and pour the juice back into the pan. Bring to a simmer, and let cook for 10 minutes. Skim off any foam that comes to the top. Next, stir in the sugar until completely dissolved. Continue cooking at a low boil until the temperature reaches 220 to 222 degrees F (108 to 110 C). Remove from heat.
- Pour the jelly into sterile small decorative jars leaving 1/4 inch headspace. Process in a hot water bath to seal.
Nutrition Facts : Calories 93.8 calories, Carbohydrate 24.3 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.1 g, Sodium 0.3 mg, Sugar 18.7 g
CRABAPPLE JUICE
This is a great replacement for cranberry juice. I use it in punches and to de-sweeten commerical juice. My mom has a great dark red crabapple tree in her yard so I always have an abundant supply.
Provided by lawiebe
Categories Apple
Time P2DT30m
Yield 12 quarts
Number Of Ingredients 4
Steps:
- Clean the crabapples. I usually fill the sink with cold water and pour the apples in then give them a good swish.
- Boil the water.
- Pour the apples into as many containers you need making sure that each pot/pail is just over half full.
- Add the creme of tartar to the boiling water and dissolve.
- Pour the water into each container to fill.
- Let stand 24 hours.
- Drain through the jelly bag.
- Discard apples.
- I can the juice but it can be stored in the freezer too.
- To can, sterilize the jars and lids.
- Boil the juice and fill sterilized jars.
- Make sure the lids pop as they cool as evidence of a good seal.
Nutrition Facts : Calories 147.1, Fat 0.6, SaturatedFat 0.1, Sodium 31.8, Carbohydrate 38.4, Protein 0.7
CRAB-APPLE JELLY
Make this jelly in the fall, when crab apples are plentiful. It can then be canned and enjoyed throughout the year.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 4 cups
Number Of Ingredients 3
Steps:
- Wash and quarter apples; place in a 6-quart saucepan. Add 6 cups water; place over medium-high heat; bring to a boil. Reduce to a simmer; cook until very soft, 45 to 60 minutes; remove from heat. Pour into a bowl through a fine mesh strainer lined with two layers of damp cheesecloth. Gather cheesecloth; tie into a bundle. Suspend from a wooden-spoon handle set over bowl; drain, without pressing solids, 1 hour, to yield about 4 cups juice.
- Place juice in a saucepan over medium-high heat; bring to a simmer. Cook for 10 minutes; skim foam. Add sugar; stir to dissolve. Clip on a candy thermometer; cook until the temperature reaches 220 degrees, skimming foam. Pour into jars, let cool, and keep refrigerated for up to 6 months.
Tips:
- Choose the right crabapples: Use ripe and unblemished crabapples. For a tart juice, use varieties like Siberian or Dolgo. For a sweeter juice, use varieties like Transcendent or Sugarlump.
- Wash the crabapples thoroughly: Remove any dirt or debris from the crabapples before using them.
- Remove the stems and blossom ends: Use a sharp knife to remove the stems and blossom ends from the crabapples.
- Cut the crabapples into quarters: Cut each crabapple into four equal quarters.
- Simmer the crabapples: Simmer the crabapples in water until they are soft and pulpy. This will take about 20-30 minutes.
- Strain the juice: Strain the crabapple mixture through a fine-mesh strainer. Use a spoon to press down on the solids to extract as much juice as possible.
- Sweeten the juice (optional): If desired, you can sweeten the crabapple juice with sugar, honey, or another sweetener.
- Canning the juice (optional): If you want to can the crabapple juice, follow the instructions in a reputable canning guide.
Conclusion:
Crabapple juice is a delicious and versatile beverage that can be enjoyed on its own or used in a variety of recipes. It is a good source of vitamin C and antioxidants, and it has a tart and refreshing flavor. With a little planning and effort, you can easily make your own crabapple juice at home. So next time you have a bounty of crabapples, be sure to give this recipe a try!
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