Yield: Makes about 4 cups.
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?
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.
In this issue: Summer Off the Beaten Path
We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.
©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111