I remember this jelly from my childhood. I thought, at the time, it could use more sugar. It had a tartness that didn't appeal to children. This is another recipe from the gram bag.
Enjoy~ And Good Luck!
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- 1 pkg
- crabapples, dark red, maybe 5 pounds
1Wash 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.
2I 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.
3This 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.