recipe with crab apple jelly
The Best recipe with crab apple jelly
This recipe has been in my family for years, and I love that it’s a great way to use up crab apples if you have a tree in your yard. It’s also a fun project to do with the kids—they love helping with the juicing and stirring the pot. The jelly itself is versatile, too. It’s amazing on biscuits, paired with cheese, or even as a glaze for roasted meats. And because it’s made with just fruit, sugar, and a little lemon juice, I feel good about serving it to my family. It’s one of those simple, old-fashioned recipes that never goes out of style.
Crab Apple Jelly Glazed Pork Tenderloin
A sweet and tangy dish featuring tender pork glazed with homemade crab apple jelly. The perfect balance of savory and fruity flavors makes this an elegant yet easy weeknight meal.
🥘Ingredients
- 1 lb (450g) pork tenderloin
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp smoked paprika
- 1 tbsp olive oil
- ½ cup crab apple jelly
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 clove garlic, minced
- 1 tsp fresh rosemary, finely chopped
- ¼ tsp red pepper flakes (optional)
- Fresh rosemary sprigs
- Thin apple slices
👨🍳Directions
-
1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. -
2
In a small bowl, mix the salt, black pepper, and smoked paprika. Rub the mixture evenly over the pork tenderloin. -
3
Heat olive oil in an oven-safe skillet over medium-high heat. Sear the pork on all sides until golden brown, about 2-3 minutes per side. -
4
Transfer the skillet to the preheated oven and roast the pork for 10 minutes. -
5
While the pork is roasting, prepare the glaze. In a small saucepan, combine crab apple jelly, apple cider vinegar, Dijon mustard, minced garlic, rosemary, and red pepper flakes. Simmer over low heat for 5 minutes, stirring occasionally, until slightly thickened. -
6
Remove the pork from the oven and brush generously with the crab apple jelly glaze. Return to the oven and roast for an additional 5-7 minutes, or until the internal temperature reaches 145°F (63°C). -
7
Let the pork rest for 5 minutes before slicing. Drizzle any remaining glaze over the top and garnish with fresh rosemary and apple slices if desired.
🔧Equipment
- Mixing bowl
- Small saucepan
- Baking sheet
- Pastry brush
- Meat thermometer
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Crab Apple Jelly Glazed Pork Tenderloin Works
❓ Frequently Asked Questions About Crab Apple Jelly Glazed Pork Tenderloin
1. Can I use regular apples instead of crab apples to make jelly?
Yes, you can substitute regular apples for crab apples, but the flavor and texture may differ slightly. Crab apples are naturally higher in pectin, which helps the jelly set, so you may need to add commercial pectin or cook the mixture longer to achieve the right consistency. Regular apples also tend to be sweeter, so you might want to reduce the sugar slightly or balance it with a bit of lemon juice for tartness.
2. Why did my crab apple jelly not set properly?
There are a few common reasons why crab apple jelly might not set:
– Insufficient pectin: Crab apples are high in pectin, but if they weren’t fully ripe or were overripe, the pectin levels may have been too low. Adding a bit of lemon juice or commercial pectin can help.
– Undercooking: The jelly needs to reach the gel point (usually 220°F/105°C) to set properly. Use a candy thermometer to monitor the temperature.
– Incorrect sugar ratio: Too much sugar can prevent setting, while too little can make the jelly runny. Follow the recipe’s sugar measurements closely.
– Not testing for doneness: Always perform the “wrinkle test” (drizzle a bit of jelly onto a chilled plate—if it wrinkles when pushed, it’s ready).
3. How long does homemade crab apple jelly last?
Properly canned crab apple jelly can last 12–18 months when stored in a cool, dark place. Once opened, refrigerate it and use it within 3–4 weeks for the best quality. If you notice mold, off smells, or changes in texture, discard it immediately. For longer shelf life, ensure jars are sterilized and sealed correctly during the canning process.
4. Can I reduce the sugar in crab apple jelly?
Yes, but you’ll need to adjust the recipe to ensure the jelly sets. Sugar acts as a preservative and helps with the gel formation, so reducing it may require:
– Adding commercial pectin (low-sugar or no-sugar pectin) to compensate.
– Using less ripe crab apples, which have more natural pectin.
– Cooking the mixture longer to evaporate excess liquid.
– Adding lemon juice (about 1–2 tablespoons per batch) to enhance the pectin’s effectiveness.
Keep in mind that less sugar may shorten the jelly’s shelf life, so refrigerate it after opening and use it within a few weeks.
5. What are some creative ways to use crab apple jelly?
Crab apple jelly is versatile and adds a sweet-tart flavor to many dishes. Try it in these ways:
– Glaze for meats: Brush it on roasted pork, chicken, or ham during the last 10 minutes of cooking.
– Cheese pairings: Serve with brie, goat cheese, or aged cheddar on a charcuterie board.
– Sandwich spread: Mix with cream cheese or mustard for a unique twist on sandwiches or burgers.
– Yogurt or oatmeal topping: Swirl it into plain yogurt or drizzle over oatmeal for a fruity kick.
– Cocktail mixer: Stir into a whiskey sour, gin cocktail, or sparkling water for a refreshing drink.
– Baking: Use as a filling for thumbprint cookies, swirl into muffins, or drizzle over pound cake.