Mary Wynne's Crabapple Jelly
Serves: 6
Terry Wiza
1 January 1970
Based on User reviews:
51
Spice
51
Sweetness
47
Sourness
42
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
Directions:
1
Remove stems and blossom ends from crabapples, and cut into quarters
2
Place them in a large stainless steel or other non-reactive pot or saucepan
3
Add enough water to be able to see, but no so much that the crabapples are floating
4
Bring to a boil, reduce heat to medium, and let simmer for 10 to 15 minutes
5
The apples should soften and change color
6
Strain the apples and juice through 2 or 3 layers of cheese cloth
7
You should have at least 4 cups of juice
8
Discard pulp, and pour the juice back into the pan
9
Bring to a simmer, and let cook for 10 minutes
10
Skim off any foam that comes to the top
11
Next, stir in the sugar until completely dissolved
12
Continue cooking at a low boil until the temperature reaches 220 to 222 degrees F (108 to 110 C)
13
Remove from heat
14
Process in a hot water bath to seal
15
Pour the jelly into sterile small decorative jars leaving 1/4 inch headspace