Yield: 1 servings
Choose sound crab apples (1 quart makes approximately three cups of jelly). Wash and remove blossom end. Pull off stems, if any. Cut into quarters but do not peel. Place in a heavy saucepan, barely cover with water and bring to a boil. Boil until the fruit is tender when pierced with a small sharp knife. Pour into a jelly bag and allow the juice to drain overnight. For clear, sparkling jelly, do not squeeze the bag. The following day, measure the juice and bring to a boil.
For each cup of juice, add ¾ cup of sugar. Bring to a boil again and boil rapidly to the jelly stage or until the liquid reaches 220 to 222-F on a candy thermometer. Skim and ladle into dry sterilized jelly glasses, leaving ¼-inch head room. Cover at once with a thin layer of hot paraffin. Allow glasses to stand undisturbed until cool.
Cover with clean, dry metal lids. Optional: Add several washed sprigs of rosemary to the syrup while it boils, then discard. Add one freshly washed sprig to each jar before sealing. Source: Mom's old magazine clippings- 1940's to 1970's House Beautiful, September 1970 From: Sallie Austin
TO ALL Submitted By CINDI MAGNUSSON SUBJ CRAB APPLE RECIPES WANTED On