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LOCATION: Recipes >> Preserving >> Crab Apple Jelly

Print this Recipe    Crab Apple Jelly

There are recipes in both the Certo liquid pectin packages and the Sure Jell powdered pecting packages. Just happen to have the Certo package around; I have made this recipe.

3.5 lb. Apples or Crab Apples
Remove stems and blossom ends. Cut in small pieces (do not peel or core.)
Place in saucepan. Add 3 cups water. Bring to Boil. Cover and simmer 10 min.
Crush cooked apples, cover and simmer about 5 minutes longer.

Extract juice.

5 cups juice
7.5 cups sugar
1 pouch Certo pectin

Prepare jars. Measure juice for jelly into 6- or 8-quart pot. Measure sugar
into separate bowl (*). Stir sugar into juice. Mix well. Add 1/2 tsp butter or
margarine (helps reduce foaming). Bring mixture to full rolling boil over high
heat, stirring constantly. Open Certo pouch and stir into fruit mixture. Bring
back to full rolling boil and boil 1 minute, stirring constantly (**). Remove
from heat. Skim off any foam. Fill jars and seal as directed, either upside
down method or USDA water bath.

(*) Measure into separate bowl in case you lose count of how many cups you've
measured. Going back and remeasuring can be a problem if it's already
dissolved...

(**) Sometimes you may have to boil for more than 1 minute. I time I minute,
then do the "jelly drip" test: put in a cold metal spoon, scoop up some
of the mixture, then tilt spoon over. The mixture should come off in a
sheet if it's going to jel.

Or, if you prefer a boiled jelly without adding pectin, here's a recipe from
the Ball Blue Book. NOTE: I have not tried this recipe.

4 cups crab apple juice (about 3 lbs crab apples and 3 cups water)
4 cups sugar

To prepare juice: Sort and wash apples, remove stem and blossom ends, do not
pare or core. Cut crab apples into small pieces. Add water; cover, and bring
to a boil on hight each. Reduce head and simmer for 20 to 25 minutes, until
crab apples are soft. Extract juice.

To make jelly: Measure juice into a large sauce pot. Add sugar and stir well.
Boil over high heat to 8 degrees Fahrenheit above the boiling point of water,
or until jellly mixture sheets from a spoom. Remove from heat. Skim foam.
Pour hot into hot sterilized jars, leaving 1/4" head space. Adjust caps.
Process 5 minutes in boiling water bath. Yield: about 6 half pints.

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