Every once in a while, I will post something very random and non fly fishing related. This sometimes will be a recipe. This is one of those times.
Pick the crabapples off the tree. Don't pick them off of the ground unless you like worms in your crabapples.
Dont' leave them near the dog. Dogs dig crabapples.
Try to pick ones that aren't too red or too yellow. Somewhere in between gives you a slightly sweet, but tart apple.
Set up your cutting table. You'll be here a while. Quarter the crabapples
Put the cut up apples and cinnamon sticks into a pot and fill it with enough water to where you can see it, but not enough that the apples start floating. Bring to a boil, then bring it down to a meduim heat simmer for 15 minutes. The apples should turn color.
Line a strainer with 2 layers of cheesecloth and strain the juice from the apples. Discard the apples, but put the cinnamon sticks in the juice.
Pour the juice back into the pan. Bring to a simmer, and let cook for 10 minutes. Skim off any foam that comes to the top.
You have two options here, if you can get the juice up to 230 degrees, then pour in the sugar while stirring vigourasly. Crabapples are naturally high in Pectin, so you normally do not have to add any.
If you live at altitude, like me, then you probably arent going to be able to get it up to that temp. So get it as hot as you can and stir in sugar. Then bring it to a roiling boil and stir in Pectin (Certo is the brand I use, it can be found at your local grocery) , stir for one minute then pull it off of the heat.
Pour it into your jars, leaving at least a 1/4 inch of space at the top. Put tops on, put them in a warm bath to seal. Viola'...
Crabapples aren't typically thought about for consumption, but trust me. I have never met someone that doesn't like Cinnamon Crabapple Jelly. Enjoy.
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