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Crabapple Jelly

Crabapples require no added pectin and make the most wonderful jelly!
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Course: Condiment
Prep Time: 15 minutes
Cook Time: 40 minutes
Straining Time: 30 minutes
Total Time: 1 hour 25 minutes
Servings: 4 cups

Ingredients

Instructions

  • Wash the crabapples and remove the stems. Cut each in half to be sure there is no rot or worms.
  • Place in a large pot and cover with filtered water. Simmer for about 30 minutes until the crabapples are soft.
  • Strain into a jelly bag (juice strainer). Squeezing the bag will produce more juice, but will also cloud the jelly.
  • Add ½ cup organic sugar for every cup of juice produced. Boil over high heat until gelling point is reached.
  • To test, place a spoonful of jelly on a plate and let cool for a minute in the refrigerator. Then run your finger through the jelly. If it remains separated on the plate, your jelly is done.
  • Pour the jelly into hot, sterile 8 ounce canning jars leaving 1/2” space at the top. The jelly may be processed in a water bath canner for 5 minutes (adjust for high altitudes), or may be frozen.