Crab Apple Jelly
These semi-sweet and beautifully colored tiny apples cook down into a delicious jelly, paired well with homemade biscuits or as a glaze on a pork tenderloin!
INGREDIENTS
Crab apples, washed and quartered leaving the peels and cores in place
Sugar (1:1 ratio with the liquid)
Optional items: ginger, cinnamon, etc.
DIRECTIONS
1) Place apple quarters into a large stock pot and cover with a 1/2 inch of water
2) Bring liquid to a boil then reduce to a simmer, cooking the crab apples until soft, but not mushy.
3) Strain through 2-3 layers of cheesecloth. If you don’t mind sacrificing aesthetics for taste, squeeze the juice through the cheesecloth. Otherwise, allow to drip out overnight for a clear jelly.
4) Place liquid into a saucepan and using a 1:1 ratio of sugar to liquid, cook until a jelly-like consistency.
5) Pour jelly into sterilized jars, making sure to leave 1″ headspace and wiping the rim before placing the lid. Place is a hot water bath for 10 minutes.
For those wanting to use on pork tenderloin:
1) Slice into tenderloin just large enough to place apple slices.
2) Using marinade brush, coat tenderloin in crab apple jelly glaze.
3) Cook to temperature as indicated by weight. Consider removing from oven shortly prior to brush additional glaze over pork and place under broiler to caramelize sugars.
Comment below and let me know how you used your glaze!
