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LOCATION: Recipes >> Preserving >> Crabapple Jelly 01

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Crabapple Jelly

3.5 lb. Apples or Crab Apples

5 cups juice
7.5 cups sugar
1 pouch Certo pectin

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.

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.


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