Oct 27, 2007 Posted in Preserving, Recipes

Crabapple Jelly

 

5 lb. crabapples to make 7 c. juice
9 c. sugar (or less if we believe Sloane’s advice)
1 pkg. pectin

Wash the fruit. Remove stems and blossom ends. Cut into pieces, but do not peel or core. Place in a large kettle and add 5 cups of water. Bring to a boil, reduce heat, cover and simmer for 10 minutes. Crush the cooked apples, then cover and simmer for 5 more minutes. Pour the mixture through several layers of cheesecloth or into a muslin jelly bag. Hang the enclosed cloth or the bag and allow to drip into a clean bowl until finished. Meanwhile make sure you have clean jars and sterilized lids ready. Press gently, not too much or the jelly will be cloudy. Measure the juice into the clean kettle. Measure sugar into a separate bowl. Stir the pectin into the fruit juice. Bring the mixture to a full boil while you stir. Add the sugar and bring to a boil while stirring constantly. Allow to boil for one minute. Remove from the heat. Skim the foam from your mixture. Fill and seal jars immediately.