Crabapple Jelly

We have a row of miniature apples (about the size of cherries) that grow on our block, and I’ve been trying to figure out what to do with them for years. A week ago or so Zack turned me on to the “Saving the Season” canning book/memoir by Kevin West (here’s his blog), and I’ve got a pretty serious canning crush on this guy. So I followed his instructions to make crabapple jelly without store-bought pectin, instead making a pectin stock from the fruit, and it was pretty fun. I’ve had all kinds of jam trouble lately but this jelly set up really nicely (maybe too nicely, it’s pretty darn firm in the fridge.) I love adding herbs to jelly, and he recommended thyme, though in hindsight I wish I would have went with rosemary.





The start of canning season

The little crabapples out in front of the run-down church next door are ready to go, so Robbie and I filled up a basketful yesterday. The sauce they make is really tart, but the batch we froze last year was perfect as a base for pie filling, adding either apples or rhubarb. The first batch today made 7 pints of applesauce, and I have the rest prepped to cook down tomorrow, hopefully for another 5 or 6 pints. That should get us through to next year in pretty good shape. Though pies have become my go-to potluck dish, so I think we’ll also do some apple pie filling this fall.

I got a little artsy with the photos this time, just to warn you. Here’s to steamy August nights in the kitchen.

Written by dan in: Food | Tags: , , , , , | 5 Comments

Copyright 2010 Dan Alicia Hannah and Robinson Shafer. Powered by WordPress