Mary Wynne's Crabapple Jelly recipe
All Recipes Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Ingredients
- 8 cups fresh crabapples water as needed 3 cups white sugar 1 (3 inch) cinnamon stick
Nutrition Info
- 93.8 caloriescarbohydrate: 24.3 gcholesterol: : -fat: 0.1 gfiber: 0.3 gprotein: 0.1 gsaturatedFat: : -servingSize: -sodium: 0.3 mgsugar: 18.7 gtransFat: : -unsaturatedFat: : -
Directions Mary Wynne's Crabapple Jelly
Directions
-
Remove stems and blossom ends from crabapples, and cut into quarters. Place them in a large stainless steel or other non-reactive pot or saucepan. Add enough water to be able to see, but no so much that the crabapples are floating. Bring to a boil, reduce heat to medium, and let simmer for 10 to 15 minutes. The apples should soften and change color.
Strain the apples and juice through 2 or 3 layers of cheese cloth. You should have at least 4 cups of juice. Discard pulp, and pour the juice back into the pan. Bring to a simmer, and let cook for 10 minutes. Skim off any foam that comes to the top. Next, stir in the sugar until completely dissolved. Continue cooking at a low boil until the temperature reaches 220 to 222 degrees F (108 to 110 C). Remove from heat.
Pour the jelly into sterile small decorative jars leaving 1/4 inch headspace. Process in a hot water bath to seal.