I’ve never made jelly before. Generally I prefer preserves, conserves, butters, and the like. But I just could not resist with these gorgeous crabapples. And then there was my mom, hinting “I like crabapple jelly!”
Here it is, all thirteen jars with the Putting Food By recipe.
Note the recipe in PFB results in approximately 5 half-pints of jelly. I doubled the recipe and got thirteen jars. I am guessing it will gel nicely, as it was gelling all over everything–spoon, cup, pot, sink.
So, now, with about twenty minutes to spare, I need to get cleaned up for the annual English Dept. potluck party. I was planning some sort of elaborate dish–trying to top myself from the previous year, and knowing that the English Dept. boasts some very fine cooks.
In the end, I’m thankful I went with a very simple tomato salad, prepared while the crabapples were cooking down and releasing their juices. Jelly is a lot of work!
There are about seven or eight different kinds of tomatoes in here–orange, red, black, pink, yellow. The seasoning is simple as well–a bit of lemon basil, elephant garlic, parsley, salt, pepper, and olive oil. A teensy bit of white balsamic vinegar.