Crab Apple Jelly
This tasty recipe for crab apple jelly is so simple that it consists of only two ingredients — crab apples and sugar. How easy is that?
Crab Apple Jelly
Photo Credit : DreamstimeA simple and delicious recipe for crab apple jelly with no pectin.
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Yield:
Makes about 4 cups.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)
Instructions
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.
