CRABAPPLE JELLY

By sharon_rm2010

Fay Faulds - recipe (I borrow Jim Walker's jelly press)
22 cups juice produces 9-1/2 pints of jelly

Ingredients

• Put the crab apples into preserving kettle. Pour in enough water to cover and boil until quite soft.
• 1 cup sugar to 1 cup juice

Preparation

Step 1

Boil jelly 1/2 hour and continue skimming. You can use many cups of jelly with sugar and cook at the same time.