crabapple jelly

How To Make crabapple jelly

• 1

  Wash apples, quartered, cores removed. Don't try to cook the whole package at once. Measure 2-21/2 quarts water to one quart cut apples. After cooking 25 minutes put in a bag (called apple or jelly bag). Let drip for hours or over night. Note: If you squeeze bag, it causes cloudy jelly. So, if you don't want clear jelly, squeeze the apples while dripping. Bring juice to a boil for 10-12 minutes. Put in sugar. 1 cup sugar, 1 cup juice, if tarter, 3 cups sugar to 1 quart juice. Boil 15 minutes and start testing. (Pectin not used in this recipe) Old boil method.
• 2

  I hope it works out for any brave soul who can fathom this recipe. If anyone has any notions on adding more direction, I welcome them gladly.
• 3

  This is the completed recipe. Given by Cin, Enjoy~ Remove stems and blossom ends from crabapples, and cut into quarters. Place them in a large stainless steel or other non-reactive pot or saucepan. Add enough water to be able to see, but not so much that the crabapples are floating. Bring to a boil, reduce heat to medium, and let simmer for 10-to-15 minutes. The apples should soften and change color. Strain the apples and juice through 2-to-3 layers of cheese cloth. You should have at least 4 cups of juice. Discard pulp, and pour the juice back into the pan. Bring to a simmer, and let cook for 10 minutes, (skim off any foam that comes up to the top). Next, stir in the sugar until completely dissolved. Continue cooking at a low boil until the temperature reaches 220° to 222°F. Remove from heat. Pour the jelly into sterile small decorative jars leaving 1/4" from top. Process in a hot water bath to seal.
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