I was reasonably pleased with my first attempt at making crabapple jelly. I think that the jelly could have had a firmer set,* but, as I said, I'm pretty pleased with it.
I still had plenty of crabapples left over, so I decided to give the recipe another go. I used exactly the same recipe, except for the fact that I replaced the cloves with four or five lengths of cinnamon bark, each about ten centimetres in length.
When it came to boiling the jelly mixture, I boiled it as vigorously as I could. I tested it after boiling for nine minutes and it was nowhere near the setting point (105 ℃)**. The consistency*** at that point was just a thick syrup.
I returned the mixture to the heat, and brought it back to a very fast, almost frothing boil, while testing the temperature. After a minute, or so, of boiling the temperature increased to a little over 103 ℃, but again refused to climb any higher. I retested the consistency and there was little difference.
After two or three more attempts, the temperature finally exceeded the magic number, and the consistency test produced a liquid that crinkled when pushed with a finger tip.
I soon had the jelly bottled and left it to set.
I can report that I am even more delighted with this second attempt. The jelly has set beautifully and the hint of cinnamon, combined with the sweet apple flavour, is fabulous.
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* The jelly has definitely set. If a spoonful is taken from the jar, the depression remains visible in the surface of the jelly a day later. I definitely count that as being set. I just feel that it could be slightly firmer.
** it was somewhere around 102 ℃
*** Jam/Jelly consistency test: Chill a saucer in the freezer. Pour a couple of teaspoons of the jelly on to the saucer, and return it to the freezer. Let it cool for a few minutes and then push the sample with a finger tip. If the jelly has reached its setting point, the surface should hold together and crinkle just in front of the finger tip.
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