How to make it

  • In large pot, bring the crab apples and water to a boil.
  • Reduce heat, cover and simmer, stirring occasionally, until very soft - about 30 minutes.
  • Crush roughly with a potato masher.
  • Pour into a cheesecloth-lined strainer set over a large bowl and let drain 6-8 hours in the fridge.
  • Pour juice into a clean pot and boil until reduced to about 5 cups.
  • Add sugar and return to a boil.
  • Cook, stirring often and skimming off foam, for 18-20 minutes - until jelly gels on a cold plate.
  • Ladle into jars and process in a water bath canner for 10 minutes (1/2 pints or pints)

People Who Like This Dish 3
Reviews & Comments 2

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  • 22566 5 years ago
    Due to the drought in this part of the country,my poor old crab apple tree in the backyard has died out in the center.To my dismay,I shall be forced to have it cut down,the blossoms that would sing in the spring will be sorely missed.
    Thank-you Jo Jo for this very pretty jelly recipe.
    Wishing you and your family a good evening.
    Kind Regards
    Was this review helpful? Yes Flag
  • jo_jo_ba 5 years ago
    Amount Per Serving (2-tbsp)
    Calories: 79.8
    Total Fat: 0.0 g
    Cholesterol: 0.0 mg
    Sodium: 2.2 mg
    Total Carbs: 20.4 g
    Dietary Fiber: 0.0 g
    Protein: 0.0 g
    Was this review helpful? Yes Flag

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