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CRABAPPLE JELLY Recipe

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This recipe for CRABAPPLE JELLY is from GOOD EATS AND SWEETS, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 cups prepared fruit
6 1/2 cups water
7 1/2 cups sugar
2 tbsp lemon juice
1 pouch Certo Liquid Pectin
Directions:
Directions:
Remove blossom and stems from crabapples. Cut in half and place in large saucepan (about 12 cups fruit) Stir in water, bring to a boil, cover and simmer for 10 minutes. Crush apples with potato masher, simmer covered for another 5 minutes. Place, in batches, prepared apples in jelly bag, (let drip into bowl, press bag gently to remove any remaining juices. Measure exactly 5 cups juice into large saucepan. Stir in lemon juice and sugar.

Bring to boil on high heat, cook 1 minute. Remove from heat. Stir in pectin, stir and skim for 5 minutes.

Jars can be sterilized in a 225ºF oven for 10 minutes, then kept warm in oven until filling time.

Pour jelly into warm sterilized jars, filling up to 1/4 inch from rims. Cover with lids, let stand at room temperature 24 hours or until set.
Can be kept on shelf unopened up to a year.

Cheesecloth can be used instead of jelly bag.
Number Of Servings:
Number Of Servings:
8 jars

 

 

 

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