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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Crabapple Mint Jelly Recipe

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This recipe for Crabapple Mint Jelly is from CRABAPPLE COOKBOOK OF CANADA, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 lbs partially ripe crab apples
5 cups water
8 cups sugar
1 bunch mint sprigs
Directions:
Directions:
Remove blossom ends and stems. Cut into thin slices leaving peels and cores intact. Place fruit into a deep saucepan, add water, cover and simmer over low heat for 10 minutes. Use a hand masher to crush fruit completely and make a juicy sauce. Allow mix to simmer for 5 to 10 minutes longer. Remove from heat, strain through a jelly bag and gently squeeze pulp but do not force any pulp into the juice. Save the pulp if desired to make other recipes. Recover the juice and place into a saucepan. Add sugar and stir constantly over moderate heat till sugar is thoroughly dissolved. Add 1 bunch of bruised fresh mint sprigs by tying them into a bundle and passing the bundle through the hot crab apple sauce till you obtain the desired mint flavor. Then remove the mint and finish the recipe. Bring to a boil for 1 full minute then pour into hot, sterile jars and seal.

 

 

 

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