After looking at row upon row, of bottled veggies, preserves and jams, I came upon the jellies - I was captivated by their colors and clarity. Not a spot of fruit pulp to be found in them. That was it - the challenge had been laid down - so, 5lbs of crab apples in hand, I got to it. Jelly has sealed it for me - I was born in the wrong era!!! The process of turning a bag of teeny, tiny, pink apples into the most gorgeous, pink, clear jelly has me enthralled - there was something very pioneer about it. My favorite part of the process - spooning the perfectly cooked apple pulp into a muslin bag (which I made using a flour sack dishtowel), hanging it, and watching as that juice, drip...drip...dripped into a glass bowl, undisturbed for 4 hours. A process not to be rushed, else you risk contaminating that clear juice with fruit pulp.The final result - jars of pink gorgeousness .... and it tastes yummy too.
Isn't it pretty?
I think pork chops will be on tonights dinner menu - Homemade Crab Apple Jelly may just be the perfect accompaniment:-)