How do you make crab apple jelly with no sugar?

Answer 1

This recipe is from the National Center for Home Food Preservation:Crabapple Jelly, without added pectin:

• 4 cups crabapple juice (about 3 pounds of crabapples and 3 cups water)

• 4 cups sugar

Yields: 5 or 6 half-pint jars

Procedure: Sterilize jars, rings, lids, and all prep tools and surfaces before beginning.

Making the Juice:

Select firm, crisp crabapples, about 3/4 lb. firm and ripe, and 11/4 cups fully ripe, slightly soft or yielding to pressure. Sort, wash, and remove stems and blossom ends; don't pare or core. Cut crabapples into small pieces. Add water, cover and bring to boil on high heat. Stir to prevent burning or scorching. Reduce heat and simmer for 20 to 25 minutes, or until the crabapples are soft. Do not overcook; excess boiling will destroy the pectin, flavor, and color; so, timing is important. When the fruit is tender, pour everything through a double layer of damp cheesecloth or a damp jelly bag. Suspend the bag over a bowl or pan, using a stand or colander to hold the bag. Drain the juice without pressing or squeezing, which will cause cloudy jelly. If a fruit press is used, the juice should be restrained through a jelly bag.

Making the Jelly:

Measure the juice into a saucepot. Add sugar and stir well. Boil over high heat until the temperature measures 220°F (this is for sea level). The test for doneness is when the jelly mixture sheets from a metal spoon. (See the three jellying tests below).

Remove from heat; skim off foam quickly. Pour hot jelly immediately into hot, sterile jars, leaving ¼ inch headspace. Wipe the rims of the jars with a dampened clean paper towel; lid and ring the jars. Place jars in a water bath canner as you go.

Process in the canner by altitude. Beginning at five minutes, boil for an additional five minutes for every 6,000 feet over 1,000. For instance, sea level to 1,000 feet, boil five minutes. From 1,001 to 6,000 feet, boil 10 minutes. From 6,001 to 12,000 feet, boil 15 minutes.

Jellying Tests:

Temperature Test - The finish temperature of jelly is 220°F or 8°F above the boiling point of water at sea level. For altitudes over 1000 feet, subtract 2 degrees F. For instance, at 1,000 feet of altitude, the jelly is done at 218°F; at 2,000 feet, 216°F, etc.

For an accurate thermometer reading, place the thermometer in a vertical position and read at eye level. The bulb of the thermometer must be completely covered with the jelly but must not touch the bottom or sides of the saucepot. (Remember to test the accuracy of the thermometer by placing it in boiling water.)

Spoon or Sheet Test - Dip a cool metal spoon into the boiling jelly mixture and lift the spoon out of the steam so the syrup runs off the side. When the mixture first starts to boil, the drops will be light and syrupy. As the syrup continues to boil, the drops will become heavier and will drop off the spoon a couple at a time. When the drops form together and "sheet" off the spoon, the jellying point has been reached.

Refrigerator/Freezer Test - Pour a small amount of boiling jelly on a plate, and put it in the freezer for a few minutes. If the mixture gels, it should be done. During this test, the rest of the jelly mixture should be removed from the heat.

Answer 2

Use Ball low-sugar/no-sugar pectin to substitute for regular pectin. The substitution amounts are listed inside the packaging.