3 pounds crab apples, slightly under ripe
Granulated sugar
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.
Continually improving. All rights reserved.
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