Return to Content

Blackberry Crab-Apple Jelly

Blackberry Crab-Apple Jelly
0 votes, 0.00 avg. rating (0% score)
by in Sep 1997
Submit a Recipe Image

Yield: Makes 6 to 8 jars of jelly.

Ingredients:

  • 4 quarts crab apples
  • 1 quart blackberries
  • water
  • sugar (1 cup to each cup of juice)

Instructions:

Wash, quarter, and remove stems of crab apples. Rinse berries. Place both in an enamel or stainless steel saucepan and add enough water to just show. Do not float the fruit. Cook until fruit is soft. Strain through a jelly bag, and discard everything but the juice. Simmer another 5 minutes, straining off any froth. Measure juice, add sugar in equal parts, and bring to about 210 degrees F, until the jelly drips from a spoon in sheets. Fill hot, sterilized jelly jars, and cover with 1/8 inch of paraffin.
Updated Wednesday, February 9th, 2005

Browse Similar Recipes

Sign-up for Yankee Magazine's FREE enewsletter!

and get a free digital issue, plus 30% off in the Yankee Store

Your New England Minute
Yankee Recipe Box
Yankee Exclusive Offers
Great Yankee Giveaway
Yankee's Travel Exclusives Newsletter

No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.