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Crab Apple Jelly


  • 3 pounds crab apples
  • 3 cups water
  • Approximately 5 cups sugar

Wash the fruit and cut into halves, but do not core or peel. Place pieces into a kettle, add the water and bring to a boil on high heat. Reduce heat and simmer 20 minutes, covered, until apples are soft. Strain fruit through a jelly bag. Measure juice; you should have about 6 cups. Cook the juice in batches of 3-4 cups at a time. For each cup of juice, add 3/4 cup of sugar and set aside. Boil the juice rapidly for about 5 minutes. Now add sugar, stirring constantly until sugar dissolves and boil rapidly again. After 5 minutes, start test for jelly. Place a small amount of jelly in a spoon, cool slightly and let it drop back into the kettle from the side of the spoon. As the syrup thickens, 2 large drops will form along the edge of the spoon, 1 on either side. When the 2 drops come together and fall as 1 drop, it is the sheeting stage (220 degrees F on a jelly thermometer. Remove from heat and ladle into hot, sterilized jars and seal immediately. Makes about 5 half-pints.

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