And why not? Jams and Jellies are not only a quick source of energy (and one that goes great with peanut butter), but also a relatively low-calorie spread for bread. According to the International Jelly and Preserve Association, a tablespoon of butter has 102 calories and 12 grams of fat. But a tablespoon of jelly has only 48 calories and zero fat.
In the U.S., Jerome Smucker in 1897 began the company that would eventually come to be associated with sweet jams and jellies. In that year, he founded an Ohio cider mill to press apples and make apple butter. Early Ohio settlers thought apple trees essential to survival since they provided a nutritious snack and could be used for drinks, like cider, and apple butter, which was easy to store.
In 1917, the founder of another famous name in jams and jellies got the first patent on grape jam. Paul Welch sold his recipe for “grapelade” to the U.S. Army and it was a hit among soldiers. Today, 28 flavors of jams and jellies lead the market in North America.
8 cups fresh crabapples
Sufficient water to cover crabapples
3 cups white sugar
1 cinnamon stick
Crabapple has natural pectin so you don’t really need anything to help it set up although some recipes call for it
Remove stems and blossoms from the crabapples and cut apples into quarters. Put them in large pan and with water sufficient to cover apples, but not make them float. Bring to boil then simmer with cinnamon stick for 15 minutes until the apples are soft.
Strain the apples and juice through 2 or 3 layers of cheese cloth until you haveÂ 4 cups of clear juice. Discard pulp.Pour the juice back into the pan. Cook at simmer for 10 minutes. Skim off foam. Stir in sugar until dissolved. Cook on low boil to 220 to 222 degrees F.
Pour into small jars, leaving 1/4 inch headspace. Process in hot water bath to seal. The jelly will take a while, maybe more than a day or so, to set up. So be patient! More recipes: allrecipes.com