Canning: Crabby Brine Jelly

I know, the idea of canning leftover pickle brine into jelly might seem unappetizing but the syrup produced from pickling foraged crab apples was delightful. The cider vinegar brine was spiced with cinnamon, allspice and cloves and contained a fair bit of sugar, making it a tasty sweet/sour treat. I added some pectin to thicken the brew with only mild success.


It's runny, not quite spreadable yet. With a couple weeks of age under its lid the consistency may improve but only time will tell. For now I'll plan to use it as a sauce for meats; we glazed baked ham with it for dinner two nights ago. Delicious!

PS. I'm still trying to get caught up on my canning posts. I know I have at least ten additional posts of different canning adventures to get on here so stay tuned.

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