Canning Recipes




Crabapple Jelly Without Added Pectin
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
-------- ------------ --------------------------------
4 cups crabapple juice
(takes abt 3 lbs fruit, 3 cups water)
4 cups sugar

To prepare juice. Select firm, crisp crabapples, about one-fourth
underripe, the rest fully ripe. Sort, wash and remove stem and blossom
ends; do not pare or core. Cut crabapples into small pieces. Add water,
cover, and bring to boil on high heat. Reduce heat and simmer for 20 to
25 minutes, or until crabapples are soft. Extract juice.

To make jelly. Measure juice into kettle. Add sugar and stir well. Boil
over high heat to 8 degrees above the boiling point of water (220 degrees)
or until mixture sheets from a spoon.

Remove from heat; skim off foam quickly. Pour jelly immediately into hot
containers, seal and process 5 minutes in boiling water. Remove jars;
cool and store.

This recipe yields 7 six-ounce glasses.





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