Crabapple Jelly

By Hklbrries

Ingredients

• 5 lbs partially ripe fruit
• 5 cups of water
• 8 cups of granulated sugar

Details

Adapted from squidoo.com

Preparation

Step 1

Select 5 pounds of partially ripened crabapples, discarding any soft or rotten fruit. Remove the blossom ends and stems. Cut the fruit into thin slices, leaving the peels and cores intact. Place the fruit into a deep saucepan, add 5 cups of water, cover and simmer over low heat for 10 minutes. Use a hand masher and crush the fruit completely, producing a juicy sauce. Allow the mix to simmer for 5 - 10 minutes longer.

Remove from the heat, strain through a jelly bag, gently squeezing the pulp but do not force any of the pulp into the juice. Save the pulp and make jellied apple butter. Recover the juice, place into saucepan, add 8 cups of granulated sugar and stir constantly over a moderate heat until sugar is thoroughly dissolved. Then bring to a boil for 1 full minute. Pour the jelly into hot, sterile jars and seal.

Follow recommended canning procedures.