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LOCATION: Recipes >> Preserving >> Crabapple Jelly 04

Print this Recipe    Crabapple Jelly 04

CRAB APPLE JELLY

4 lb. crab apples
juice from 1 lemon
3 c sugar
8 c water

Wash apples and cut in half and remove the stems and blossom ends.
Cook with the 8 cups water until soft and mushy. Line a colander
with a towel and strain the pulp pressing to remove as much juice
as possible. Measure the juice and add water to make 4 cups juice.
Heat to boiling and add sugar. Cook for 15 minutes or until 222
degrees on a candy thermometer, or you could test for sheeting of
the juice. Add the lemon juice, stir well. Pour into hot jars and
seal. Makes 4 (8 ounce) jars.

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