How to make crab apple jelly
Last fall my husband and I took a trip to a local apple orchard to gather apples for canning, freezing and of course eating. When there the owners of the orchard gave us copies of recipes for their crab apple jelly which they told us to go home and try it. A few jugs of cider, a few different varieties of apples and 5lbs of crab apples later we went home and began our project. The crab apple Jelly turned out wonderful and I use it for putting on toast, peanut butter and jelly sandwhiches, crackers and also put it on pork as a flavoring. Here is the recipe for you to enjoy as well!
THINGS YOU WILL NEED
- 5lbs crab apples
- 5 cups of water
- cheesecloth or jelly bag
- 9 cups sugar
- sure jell
INSTRUCTIONS
- Remove stems and blossom ends from crab apples. Cut apples into pieces. Do not peel or core. Place in large saucepan. Add 5 cups water or enough to cover apples. Bring to full boil. Stir occasionally. Cover and simmer 10 minutes. Crush cooked apples, cover and simmer 5 minutes longer.
- Place 3 layers damp cheesecloth or a jelly bag in a large bowl. Poor cooked crab apples into cheesecloth. Tie cheesecloth closed, hang and let drip into bowl until dripping stops. press gently
- Measure juice ( add up to 1/2 cup water for exact measure Amount needed: 7 cups juice 9 cups sugar—follow sure-jell recipe for making jelly.
- Process in a boil water canner and let sit for 24 hrs. Enjoy!
USES
Spread on toast, peanut butter and jelly sandwiches, crackers or use it to cook with