cooking recipes




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

Recipe for crab apple jelly is filed under Canning recipes


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