English Breakfast Tea Spiced Crab Apple Jelly
Back to Recipes & MoreIngredients
- 16 cups (4 lbs / 1816 g) whole crab apples, cut into quarters, stems and stem bottoms removed (unpeeled)
- 7 cups (1680 ml) water, or just to cover
- 12 strips (about 1 medium-sized lemon) lemon zest
- 3 pieces 3” (7.6 cm) cinnamon sticks
- 2 tbsp (10 g) pink peppercorns
- 1 inch (26 g) fresh ginger root, sliced into rounds
- 3 English Breakfast tea bags
- 2½ cups (500 g) Redpath® Granulated Sugar
- 2 tbsp (30 ml) lemon juice
- 2 tbsp (30 ml) apple cider vinegar
Instructions
Step 1
In a large pot, combine the crab apple pieces with water, lemon peels, cinnamon sticks, pink peppercorns and ginger. Bring mixture to a boil on medium-high heat, reduce heat and simmer; 20 minutes. Add in the tea bags and simmer for another 5 to 10 minutes, or until crab apples are soft.
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Step 2
Pour mixture into a strainer lined with cheesecloth, and set over another large pot. Allow apples to strain, pressing down to extract as much flavour as possible. If a clearer jelly is desired, allow the mixture to drip for several hours (or overnight).
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Step 3
Discard solids. Add sugar, lemon juice, and apple cider vinegar to the crab apple juice. Place pot on medium-high heat and bring to a rolling boil, stirring continuously. Place a thermometer into the jelly. Once it comes to a rolling boil, stir and boil until jelly comes to 220ºF (104ºC). Once temperature is reached, take off heat and skim any foam off with a slotted spoon.
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Step 4
Fill sterilized jars with hot crab apple jelly, leaving about ¼-inch of space from the rim. Wipe rims and seal with a lid; until tight. Allow jelly to stand, undisturbed, for 12 hours at room temperature. Once opened, make sure to jelly remains in the refrigerator.
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