Garlic Rosemary Crab Apple Jelly

If you are fortunate to have access to a crab apple tree, here is a great recipe to use.  It is wonderful as a glaze for meat or with cream cheese on crackers.  I've doubled this recipe with out any issues.  The pectin in crab apples, particularly if they are not quite ripe, makes it easy to set up.

Garlic Rosemary Crab Apple Jelly

Ingredients:

4 quarts crab apples (16 cups)
3 large onions
3/4 cup white vinegar

Handful of fresh rosemary, chopped

1 tablespoon chopped garlic

Sugar equal to liquid

Water

Directions:

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.  Measure and add liquid to clean pot.  Add 3/4 cup vinegar. For every cup of liquid, add a cup of sugar. Bring mixture to a boil.  Add chopped rosemary and garlic.  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.

Note: To use as a meat glaze just warm in the microwave to make pourable.