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Recipe: Crab Apple Jelly

Preserving - Jams, Jellies
CRAB APPLE JELLY

4 cups crab apple juice (about 3 pounds crab apples & 3 cups water)
4 cups sugar

To prepare juice:
Select firm, crisp crab apples, about one fourth firm ripe, the rest fully ripe. Sort; wash; and remove stem and blossom ends; do not pare or core. Cut crab apples into small pieces. Add water; cover; and bring to a boil on high heat. Reduce heat and simmer for 20 to 25 minutes, or until crab apples are soft. Extract juice.

To make jelly:
Measure juice into a large sauce pot. Add sugar and stir well. Boil over high heat to 8 degrees F above the boiling point of water, or until jelly mixture sheets from a spoon. Remove from heat. Skim foam if necesssary. Pour hot into hot, sterilized jars, leaving 1/4-inch head space. Adjust caps. Process 5 minutes in boiling water bath. Yield: about 6 half pints.

MsgID: 204761
Shared by: Linda Lou,WA
In reply to: ISO: crab apple jelly recipe
Board: Canning and Preserving at Recipelink.com
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Reviews and Replies:
1 ISO: crab apple jelly recipe
  cindy in Lacombe La
2 Recipe: Crab Apple Jelly
  Linda Lou,WA
3 ISO: Crab Apple Jelly (using jelly crab apples)
  Barbee Hovelson, Brookings, SD.
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