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!
How to Make Crabapple Jelly
- 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.
- 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.
- 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.