Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Preserving >> Crabapple Jelly 01

Print this Recipe    Crabapple Jelly 01

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.

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.