Crab apple jelly

Yield: 8 Servings

Measure Ingredient
5 pounds Crab apples
5 cups Water
1 \N Box powdered pectin
9 cups Sugar

Remove blossoms from crab apples. Wash, drain and halve. Place apples in saucepan with water and cook about 10 minutes or until very soft. Mash with a potato masher and simmer another 5 minutes. Pour mixture into jelly bag, set over large pan and allow to drain overnight. Place 7 cups of juice in a large saucepan. Add pectin to juice and bring to a boil. Add sugar and bring to a hard boil; mixture will boil up fast, so stir constantly. Boil hard 1 minute. Remove from heat; skim foam from top then pour immediately into hot sterilized jars. Seal with paraffin. Yield: 8-10 glasses.



From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .

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