CRABAPPLE JELLY

8 cups fresh crabappleswater as needed3 cups white sugar1 (3 inch) cinnamon stick (optional)Add all ingredients to list

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Directions
Prep
15 m
Ready In
15 m
Remove stems and blossom ends from crabapples, and cut into quarters. Place them in a large stainless steel or other non-reactive pot or saucepan. Add enough water to be able to see, but no so much that the crabapples are floating. Bring to a boil, reduce heat to medium, and let simmer for 10 to 15 minutes. The apples should soften and change color.
Strain the apples and juice through 2 or 3 layers of cheese cloth. You should have at least 4 cups of juice. Discard pulp, and pour the juice back into the pan. Bring to a simmer, and let cook for 10 minutes. Skim off any foam that comes to the top. Next, stir in the sugar until completely dissolved. Continue cooking at a low boil until the temperature reaches 220 to 222 degrees F (108 to 110 C). Remove from heat.
Pour the jelly into sterile small decorative jars leaving 1/4 inch headspace. Process in a hot water bath to seal.

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About DAZZLED💙

Life is like a bunch of roses. Some sparkle like raindrops. Some fade when there's no sun. Some just fade away in time. Some dance in many colors. Some drop with hanging wings. Some make you fall in love. The beauty is in the eye of the beholder. Life you can be sure of, you will not get out ALIVE.(sorry about that)