Water Bath Canned Spiced Crabapple Jelly

Let’s make spiced crabapple jelly that we can water bath can. If you wanted to omit the spices go ahead & do so, or switch the spices to suit your preferences

I will include the recipe for the full sugar version as well as a low sugar version below

You will need to know what altitude you are sitting at, a quick internet search will give you that answer, then make any adjustments to the timing if required

1,001 to 3,000 feet increase processing time 5 minutes

3,001 to 6,000 feet increase processing time 10 minutes

6,001 to 8,000 feet increase processing time 15 minutes

8,001 to 10,000 feet increase processing time 20 minutes

I live in Regina which as an elevation of 1885 feet so I will add 5 additional minutes to the processing time in the recipe

Equipment:

• Water bath canner

• Jar lifter

• De-bubbler

• Funnel

• Mason jars

• Potato masher

• Strainer

• Cheesecloth or jelly strainer

• Large bowl

• Saucepan

• Knife

• Cutting board

• Paper towel

• White Vinegar

Ingredients:

Full Sugar Version:

Crabapples

Water

¾ - 1 cup of sugar for every 1 cup of crabapple juice

2-4 Cinnamon Sticks

1 TBSP Whole Allspice, or more

½ TBSP Whole Cloves, or more

Low Sugar Version: Adjust the ingredients accordingly

4 cups of Crabapple juice

3 TBSP Ball Realfruit Low or No Sugar Pectin

2 tsp Lemon Juice

2-3 cups Sugar

Instructions:

Preparing the Juice:

1. Wash your crabapples & cut them in half or quarters. Add water until the apples are covered. If you are making a spiced crabapple jelly add the cinnamon stick, allspice & cloves to the pot as well

2. Simmer the apples stirring occasionally. After about 10 minutes lightly mash the apples with a potato masher or large spoon

3. Bring to a soft boil, then remove from the heat

4. Grab a large strainer & line it with cheesecloth. Pour the apples through the strainer & allow to sit for a few hours to overnight.

5. Once all the liquid has dripped out of the apples decide if you are making the fu ll sugar version or the low sugar version

6. Prepare your canning pot & jars. Fill the pot with water & bring it to a boil. Wash your lids & rings

Full Sugar:

1. Add the juice to a saucepan

2. Add the appropriate amount of sugar, mixing until all the sugar is fully dissolved

3. Bring to a boil, stirring frequently

4. Skim off any foam that starts to build

5. Proceed to the canning instructions

Low to No Sugar:

1. Add the crabapple juice & lemon juice to a saucepan

2. Add the pectin, mixing well to dissolve

3. Bring to a full boil for 60 seconds stirring constantly

4. Add the sugar & stir until dissolved

5. Bring the mixture to a second full boil for 60 seconds

6. Proceed to the canning instructions

Canning:

1. Carefully remove the jars with the jar lifter from the canner which should be boiling by this point

2. Place a canning funnel on the jar

3. Fill the jars leaving 1/4” headspace

4. Wipe the rims of the jars with some vinegar on a paper towel

5. Add the lids

6. Place the ring on finger tight

7. Place the jars in the canner & process for 10 minutes being sure to make any adjustments for altitude

8. Allow the jars to sit in the canner with the lid open for 5 minutes

9. Carefully remove the jars using your jar lifter & place them on a tea towel

10. Allow the jelly to sit undisturbed for 12-24 hours before checking the seals. Wash your jars off if required

11. Store the jars in the pantry without the rings

Image of various sized canning jars of spiced crabapple jelly