How to make it

  • To prepare juice. Remove stem and blossom ends (do not core) quarter apples, add water, cover and bring to boil on high heat. Reduce heat and simmer for 20 to 25 minutes, or until apples are soft. Drain through jelly bag to make jelly. Measure juice into a kettle. Add sugar and stir well. Boil over high heat to 8 degrees above the boiling point of water, about 215 degrees or until jelly sheets from a spoon. Remove from heat, skim off foam quickly. Pour jelly immediately into sterilized hot containers and seal. Makes 5 to 6 eight ounce glasses.

Reviews & Comments 5

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  • chuckieb 7 years ago
    Val...I'm searching out recipes for Crab apple jelly and saw yours pop up. Am perplexed as all recipes I've ever seen usually require a Certo, or a gelatin thickener?
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  • nadaism 8 years ago
    I was looking for a crab apple recipe with a photo and an endearing avatar - yours won the search. Will put it on my Facebook in 'Austraflora'
    Cheerfully *****
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    " It was excellent "
    fishtrippin ate it and said...
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  • andiecooks 8 years ago
    we have access to two domestic trees gone wild, one is a clear, the other i'm not sure of, but it's yellow and red-an old fashioned variety-round johnny shape, but not as sweet...they're both tart, they'd probably work eh?
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    " It was excellent "
    gourmetana ate it and said...
    Sounds really easy and delicious! High 5... I just have no idea what a crab apple is... Is it a kind of apple?
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