Ingredients and Weight:
- Crab apples: 500 grams (about 4-5 medium apples)
- Sugar: 250 grams
- Water: 2 cups
- Lemon juice: 2 tablespoons
- Cinnamon powder: 1 teaspoon
Preparation Time:
- Preparation: 15 minutes
- Cooking: 30-40 minutes
- Total: 45-55 minutes
Difficulty Level:
Level 3 (Moderate difficulty)
Preparation Method Steps:
- Prepare the crab apples: wash and remove any visible impurities or stems.
- In a large pot, combine the crab apples, water, and cinnamon powder. Bring to a boil.
- Lower the heat and let it simmer for 20-25 minutes, until the apples are soft and break down.
- Strain the mixture through a fine sieve to separate the pulp from the juice.
- Return the juice to the pot and add sugar. Bring to a boil again, then reduce the heat and let it simmer for another 10-15 minutes.
- Add lemon juice and mix well.
- Transfer the jelly to a clean container and let it cool. Once cooled, store in the refrigerator.
Nutritional Information:
(Based on the given ingredients)
- Calories: Each serving provides approximately 200 calories.
- Carbohydrates: 50g
- Sugar: As per the sugar added during preparation
- Fiber: From the apple pulp
- Vitamin C: From the lemon juice and crab apples
Dish Characteristics:
- The jelly has a unique flavor that combines the sourness of crab apples with the sweetness of sugar and a hint of lemon juice.
- It's a great way to enjoy the flavor of autumn with its rich, fruity notes.
- The color is a deep red, which is visually appealing.
User Comments:
- "The flavor was unique and refreshing!" - John Doe
- "My family loved this jelly, especially spread on toast." - Jane Smith
- "It's a great way to use up excess crab apples from the market." - Michael Johnson
Special Precautions and Tips:
- Use fresh crab apples for best results. Avoid using ones that are bruised or decayed.
- Adjust the amount of sugar based on your preference for sweetness.
- Adding lemon juice enhances the natural sourness of crab apples, but you can adjust or omit it based on preference.
- Make sure to let the jelly cool completely before storing in the refrigerator to avoid any condensation in the container.
