Ingredients
3 pounds crab apples, washed and cut, but not cored or peeled water, to
cover
1 cup sugar for each cup of strained juice (about 4 cups)
Method
Boil crab apples in water until soft. Wet a jelly bag and strain crab apples
through it. (For clear jelly, do not squeeze bag.) Measure the juice, then
simmer in a stainless steel pot for 5 minutes. Skim froth, then add sugar.
Simmer for about 10 minutes, until jelly thickens and drops from a spoon in
sheets (about 220 degrees F). Skim foam and pour jelly into dry but hot
sterilized jars to within 1/2 inch of top if sealing with paraffin (use 1/8
inch of wax) or to within 1/8 inch of top for two-piece metal lids. Seal,
cool, and store in a cool, dark, dry place
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