Crabapple Jelly
Ingredients
- 6 pounds crabapples
- 6 cups water
- 4 1/2 cups white sugar
Method
- Sterilize canning jars and lids.
- Remove both stem and blossom ends from crab apples. Do not peel or core.
- In large Dutch oven, bring crab apples and 6 cups water to boil.
- Reduce heat, cover and simmer, stirring occasionally, until softened (about 10 minutes).
- Using potato masher, crush crab apples.
- Cook for 5 minutes longer.
- Wet and wring out jelly bag; suspend on frame over large measuring cup or bowl.
- Fill with crab apples; let drip, without squeezing bag, for about 2 hours or until juice measures 6 1/2 cups, adding up to 1 1/2 cups water if necessary.
- In large clean Dutch oven, bring juice with sugar to full rolling boil over medium-high heat, stirring constantly; boil for 15 to 18 minutes or until gel stage.
- Remove from heat; skim off foam.
- Using funnel, fill hot 1 cup (canning jars, leaving 1/4 inch gap at the top.
- Close and seal the jars.
Source
