CRABAPPLE JELLY
Fay Faulds - recipe (I borrow Jim Walker's jelly press)
22 cups juice produces 9-1/2 pints of jelly
0/5
(0 Votes)
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.