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LOCATION: Recipes >> Preserving >> Crabapple Jelly 02

Print this Recipe    Crabapple Jelly 02

CRAB APPLE JELLY

4 cups crab apple juice (about 3 pounds crab apples & 3 cups water)
4 cups sugar

To prepare juice: Select firm, crisp crab apples, about one fourth
firm ripe, the rest fully ripe. Sort; wash; and 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 high heat. Reduce
heat and simmer for 20 to 25 minutes, or 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 F above the boiling
point of water, or until jelly mixture sheets from a spoon. Remove
from heat. Skim foam if necesssary. 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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