CMP Review 2025-09-12

September 12, 2025

I’m not a canner or even much of a preserver. I’m more of a “grow a few things and eat them asap” kind of person.

One of our neighbours sent a note saying that anyone could come pick her lovely crabapples and she posted a simple recipe for making crabapple jelly. A low-fuss recipe that can just be stored in the fridge.

For those of you who are interested, the recipe is a bunch of crabapples, stems removed, in a pot, and put water about halfway up the apples, boil, then reduce to a simmer for about 15 minutes or until everything is nice and mushy. Strain the solids out through a cheesecloth (just let it drip out, don’t squeeze the cheesecloth). For about 4 or 5 cups of liquid, add about 1 cup of sugar. Boil to reduce. Then store in the fridge.

Something new I learned is that apple skins, seeds, and cores contain enough pectin that you don’t need to add anything else to set the jelly!

Another neighbour added that you can do the same process to make crabapple juice. After straining it, add sugar to taste but don’t reduce it. This neighbour also told me that you can then put the solids through a sieve and turn that into applesauce.

So I made both jelly and juice, and I got a double batch of applesauce in the deal.

Any super simple recipes for beginners you would like to share with us, that don’t involve fancy tools?

@antonella.f.greco