Recipe(tried): Crabapple Jelly

This is the 10th year I've made crabapple jelly from crabapples on our crabapple tree. I make 10 - 12 batches each year and family and friends can't wait to get it. For each batch of jelly you'll need 12 cups of crabapples. Cut off the stem and the bottom blossum end then cut the apples in half. Put them in a stock pot. Add 6 cups of cold water. Cover, bring to a boil, and boil 15 minutes. Uncover and mash the apples with a potato masher. Reduce heat, cover and simmer for 15 additional minutes. Strain the apples through cheesecloth (or a jelly strainer). You should get 7 cups of juice. (You can add up to 1/2 cup of water if necessary).

In a large stock pot, bring the 7 cups of juice, 1 box of Sure-Jell and 1 tsp of butter (not margarine) to a boil. Add 9 cups of sugar and stirring constantly, bring back to a boil that can not be stirred away. Boil exactly one minute. Remove from heat and skim off the foam.

Ladle the jelly into 12 (8 oz) jelly jars that were boiled for 15 minutes. (Keep the jars in the hot water on reduced heat until you're ready to put in the jelly. Dry before filling. Careful! They're hot!). Once filled with jelly, place the top seal and the rim and tighten.

Process in a boiling water bath canner 5 minutes.

It's actually easy once you do it a few times and it's well worth the effort!