Crab Apple Jelly
3 pounds crab apples, slightly under ripe
Wash and stem the apples. Place fruit in large kettle, covering with water; simmer until apples are soft. Cool apples, then process in blender or food mill. Strain product through sieve or cheesecloth, measure and return to kettle. For each cup of juice add 1 cup sugar, stirring well to prevent sticking, over medium-high heat until a rolling boil is achieved. Continue to boil until jelly reaches jelly stage of 220° or sheets together on spoon. Remove from heat, skim off any foam and pour into hot sterilized jelly jars, leaving 1/4" headroom. Seal and process in boiling water bath for 5 minutes. Use tongs to remove from canner and set without touching each other on several layers of folded toweling in a cool but draft-free area. Allow to cool overnight before tightening rings.
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