Crab apple jelly
Crab apple jelly recipe in the canning category
Recipe ingredients:
- 5 pounds whole crab apples
- 5 cups water
- 2, 4 ounces, blocks paraffin
- 1, 1 3/4 ounces, box Sure-Jell
- 8 cups granulated sugar
Recipe method:
- Wash apples and remove blossom ends.
- Leave crab apples whole. Do not peel or core.
- Add water to apples. Cover and simmer for 15 minutes.
- Crush with masher and simmer 5 minutes longer.
- Place in jelly bag and allow to drip overnight for clearest jelly.
- If in a hurry, juice may be squeezed out.
- There should be about 7 cups of juice.
- If there is a slight shortage of juice, add water.
- Sterilize jars and lids. Drain.
- Melt paraffin in heavy glass jar in boiling water.
- Mix fruit pectin with juice in a 6 to 8 quart saucepan over high heat.
- Bring to a hard boil, stirring occasionally. Add sugar at once.
- Bring to a hard rolling boil that cannot be stirred down, stirring constantly.
- Boil 1 minute, remove from heat and skim off foam with a metal spoon.
- Pour into jelly glasses, leaving 1/2 inch space at top and cover with melted paraffin.
- Jelly will keep in refrigerator for 2 months without paraffin but sealed with lid.
- Allow jelly to sit for 24 hours before moving to storage.
- Crab apples make a tart jelly.
Tags: crab, apple, jelly, recipe, canning, recipes, cooking