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Crab Apple Jelly
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To prepare juice: Select firm, crisp crab apples, about one fourth firm ripe, the rest fully ripe. Sort; wash; and remove stem and blossom ends; do not pare or core. Cut crab apples into small pieces. Add water; cover; and bring to a boil on high heat. Reduce heat and simmer for 20 to 25 minutes, or until crab apples are soft. Extract juice. To make jelly: Measure juice into a large sauce pot. Add sugar and stir well. Boil over high heat to 8 degrees F above the boiling point of water, or until jelly mixture sheets from a spoon. Remove from heat. Skim foam if necesssary. Pour hot into hot, sterilized jars, leaving 1/4" head space. Adjust caps. Process 5 minutes in boiling water bath. Yield: about 6 half pints.
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