The pancake series is done. Some of our favorite pancake toppings is the next series.
Last year in the fall Dan's sister had tons of Crab Apples in her back yard trees. I had never eaten one and when I did I was so amazed at how good they were--they're just like apples, but much smaller. Dan's sister offered us to pick as many as we wanted, so we did. Then I got to work making jelly, butter, and pie filling with them. It's been so nice to go into our own cupboard and pull out something nice and home made to eat.
Crab apple jelly tastes good with Peanut butter too
CRAB APPLE JELLY
4 c crab apples juice (about 3 pounds of crab apples and 3 cups of water)
4 c sugar
Preparing the juice: Wash apples; remove stem and blossom ends; do not peel or core. Cut apples into small pieces. Add water; cover; bring to boil over high heat. Reduce heat; simmer until apples are soft. Strain through a damp jelly bag or several layers of cheesecloth (I used a very fine colander)
Preparing the jelly: Place juice in a large saucepot. Add sugar, Stirring until dissolve. Boil over high heat, stirring constantly to 8 degree F above the boiling point of water or until jelly mixture sheets from a spoon. Removes from heat. Skim foam if necessary. Ladle hot jelly into hot sterilized jars, leaving ¼ inch head space. Adjust two piece caps. Process 5 minutes in a boiling water canner. Yield: about 6 half-pints.
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