MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Mary Wynne's Crabapple Jelly
Categories: Five, Fruits, Condiments
Yield: 32 Servings
8 c Fresh crabapples
Water as needed
3 c White sugar
1 (3" cinnamon stick; opt
No commercial pectin is required as crabapples have
high natural pectin content.
Remove stems and blossom ends from crabapples, and cut
into quarters. Place them in a large stainless steel or
other non-reactive pot or saucepan. Add enough water to
be able to see, but no so much that the crabapples are
floating. Bring to a boil, reduce heat to medium, and
let simmer for 10 to 15 minutes. The apples should
soften and change color.
Strain the apples and juice through 2 or 3 layers of
cheese cloth. You should have at least 4 cups of juice.
Discard pulp, and pour the juice back into the pan.
Bring to a simmer, and let cook for 10 minutes. Skim off
any foam that comes to the top. Next, stir in the sugar
until completely dissolved. Continue cooking at a low
boil until the temperature reaches 220┬░F/104┬░C. Remove
from heat.
Pour the jelly into sterile small decorative jars
leaving 1/4" headspace. Process in a hot water bath
to seal.
RECIPE FROM: http://allrecipes.com
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