Crab-apple jelly

Yield: 6 servings

Measure Ingredient
3 pounds Crab-apples
Sugar

Wash crab-apples. Do not pare. Remove stems and blossom ends. Cut in halves. Remove seeds. Cover with water. Cook until soft. Drain through jelly bag. Use ⅔ cup sugar to each cup juice. Boil rapidly until jelly sheets from spoon. The Household Searchlight

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