Updated Wednesday, October 2nd, 2013
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
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