Crabapples, originating from North America and Asia, are highly valued for their pleasing growth pattern, beautiful spring blooms, and ornamental fruits. With their inherent acidity and abundant pectin content, they require just a touch of sugar to create a delightful preserve. If you have a spot available in your garden for a compact tree, consider planting a crabapple to enjoy its charming flowers in spring and miniature apple-like fruits in late summer to early autumn. I was captivated by this particular recipe for its perfectly textured jelly, boasting a naturally tangy taste that complements a variety of delightful desserts. This versatile jelly can serve as a delectable filling for treats like donuts, crepes, or linzer cookies.

My Mom’s donuts recipe is her outstanding Polish culinary repertoire. I like to dedicate this recipe to her. My Mom's Traditional Recipe for Polish Donuts

Yield: approximately 7 x 250ml mason jars

Ingredients:

• 2 kg crabapples,washed, quartered (unpeeled with all seeds)

• 1kg granulated white sugar

• 118g filtered water

Equipment:

• digital scale

• calibrated candy thermometer: calibrate your thermometer by putting the end into a small pan of boiling water. If the altitude where you live is less than 3,000 meters , the thermometer temperature should be 100°C- make sure you read it straight if it is non-digital thermometer

• water bath canner

• canning jars

• canning lids and bands

• jar lifter

• wide mouth funnel

• ladle

• a preserving pan

• large wooden spoon

• strainer and a jelly bag (made from cheesecloth)

Instructions:

1. In a preserving pan, combine the crabapples and water. Cover the pan and simmer gently until crabapples are soft. This will take an hour.

2. Prepare a strainer lined with a cheese cloth (or a jelly bag.

3. Strain the juice into a large glass bowl or a ceramic bowl. Leave it on the strainer for at least 8 hours. Do not squeeze the jelly bag.

4. Measure the strained juice and put it into the preserving pan.

5. Add 3 cups of sugar for every 4 cups of juice.

6. Heat the fruit mixture over medium heat, stirring until the sugar is completely dissolved.

7. Rise the heat to medium-high. Boli the fruit mixture until the jelly reaches internal temperature between 104-105°c.or 220°F. You can also use a spoon test .e a clean large spoon. Scoop up a little of the syrup, hold the spoon high above the pan, and pour out the syrup. If the drops fall slow and thick, the jelly is almost ready.

8. Remove immediately pan from the heat.

9. Ladle the hot jelly into sanitized jars, add lids and rings. Process the jars in a boiling-water bath for 10 minutes. To prevent jars from cracking, avoid sudden temperature changes, such as putting hot food in a cold jar, putting a cold jar in hot water, or placing a hot jar on a cool or wet surface. Keep jars in hot water until filled. Use a rack in the canner.

   Enjoy it!