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Stir the apples into the bread mixture or sprinkle over top.īake for 45 minutes to an hour, until puffed and golden. Sprinkle with sugar and cook until they start turning golden. In a small skillet, heat the butter over medium-high heat and cook the crabapples for a few minutes until they start to soften. Pour the bread mixture into a buttered baking dish. All the liquid should be well absorbed, but the bread shouldn’t turn to mush. Pour over the bread and let sit for an hour or overnight, stirring or turning the mixture once in a while. In another bowl, whisk together the eggs, maple syrup, brown sugar, cream and vanilla.
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While it’s still hot, pour the jelly into hot jars, adding a cinnamon stick to each jar if you like skim off any foam that rises to the top with a spoon, and seal.
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Measure the resulting juice into a pot (this is easy if you drain it into a pot with measurements marked on the side) and add ¾ cup sugar for every cup of juice.īring to a boil over high heat and boil rapidly, stirring often, until the mixture reaches 210☏ on a candy thermometer, or until a small amount placed on a cold plate and put into the freezer turns to gel. Spoon the mixture into a colander lined with cheesecloth set over a large bowl or pot, and let the juice drain out, stirring the pulp to extract as much juice as possible. Mash the whole lot with a big spoon or potato masher and cook for another few minutes. Cover and simmer for 20-25 minutes until the apples are very soft. Wash, stem and coarsely chop or just quarter the apples and put them in a large pot. (Don’t bother to peel or core them.)Īdd enough water to just cover them and bring to a boil.