Friday, September 26, 2014

Crab Apple Onion Sage Jelly!

If you are looking for something different to make with your crab apple bounty, this is it! This is not a jelly for PB&J's. It is for glazing a pork roast or to be used with wild game.  It would also be great with cream cheese on crackers.  Because you use crab apples, you do not have to add additional pectin for it to gel.  I planted sage in my garden three years ago and it comes back every year in abundance. If, like me, you need a use for it, give this jelly a try!

Crab Apple Onion Sage Jelly


4 quarts crab apples (16 cups)
7 onions (about three lbs)
3/4 cup white vinegar
Handful of sage, chopped
Sugar equal to liquid


Remove stem, flower from end and any blemishes from crab apples.  Chop in half and add to stock pot.  Chop onions into large chunks and mix into crab apples.  Add water to level of fruit.

Bring to boil and simmer until apples are soft (30-45 minutes).  Mash gently just to break open apples but not so much to make mush. 

Strain in a jelly bag or use a fine mesh strainer several times.  Add 3/4 cup vinegar.  Measure liquid. For every cup of liquid, add a cup of sugar. Bring mixture to a boil.  Add chopped sage.  Boil until jelly begins to sheet/set (about 30 minutes for me).

Ladle into prepared jelly jars.  Water bath 15 minutes. 

Makes 6 - 8 half pints.

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