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Crab Apple Jelly
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4 cups crabapple juice (about 3 pounds of crabapples and 3 cups water)
4 cups sugar
Yield: About 5 or 6 half-pint jars
To Prepare Juice — Select firm, crisp crabapples, about 1/4 firm ripe and 3/4 fully ripe. Sort, wash and remove stem and blossom ends; do not pare or core. Cut crabapples into small pieces. Add water, cover and bring to boil on high heat. Stir to prevent scorching. Reduce heat and simmer for 20 to 25 minutes, or until crabapples are soft. Do not overcook; excess boiling will destroy the pectin, flavor and color. When fruit is tender, pour everything through a double layer of dampened cheesecloth or a damp jelly bag. Suspend the bag over a bowl or pan, using a stand or colander to hold the bag. Drain the juice without pressing or squeezing, which will cause cloudy jelly. If a fruit press is used, the juice should be restrained through a jelly bag.
To Make Jelly — Sterilize canning jars. Measure juice into saucepot. Add sugar and stir well. Boil over high heat until the temperature measures 8°F above the boiling point of water (220°F at sea level), or until the jelly mixture sheets from a metal spoon.
Remove from heat; skim off foam quickly. Pour hot jelly immediately into hot, sterile jars, leaving 1/4 inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a boiling water canner.
Recommended process time for Crabapple Jelly in a boiling water canner.
HALF PINTS OR PINTS 0-1,000 FT. 5 MINUTES
1,0001-6,000 FT. 10 MINUTES
ABOVE 6,000 FT. 15 MINUTES
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