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LOCATION: Recipes >> Preserving >> Crabapple Jelly 03

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Crab Apple Jelly

3 pounds crab apples
3 cups water
Approximately 5 cups sugar

Wash the fruit and cut into halves, but do not core or peel. Place
pieces into a kettle, add the water and bring to a boil on high
heat. Reduce heat and simmer 20 minutes, covered, until apples
are soft. Strain fruit through a jelly bag. Measure juice; you
should have about 6 cups. Cook the juice in batches of 3-4 cups
at a time. For each cup of juice, add 3/4 cup of sugar and set
aside. Boil the juice rapidly for about 5 minutes. Now add sugar,
stirring constantly until sugar dissolves and boil rapidly again.
After 5 minutes, start test for jelly. Place a small amount of
jelly in a spoon, cool slightly and let it drop back into the kettle
from the side of the spoon. As the syrup thickens, 2 large drops
will form along the edge of the spoon, 1 on either side. When the
2 drops come together and fall as 1 drop, it is the sheeting stage
(220 degrees F on a jelly thermometer. Remove from heat and ladle
into hot, sterilized jars and seal immediately.

Makes about 5 half-pints.


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