Crab Apple Jelly

Crab Apples are high in pectin and make an excellent jelly.

Crab Apples
Sugar
boiling water

1. Wash fruit.  Remove stems and cut out any bruises or defects. 
2. Cover fruit with boiling water and let stand until cold.
3. Bring back to a boil and cook until fruit is tender, approximately 20 – 25 minutes.
4. Pour fruit into a jelly bag and drip without squeezing. 
5. Measure juice into a  large kettle. 
6. Add 1 cup of sugar for each cup of juice. 
7. Bring to a boil and boil rapidly until jelling point is reached (see below). 
8. Pour into hot sterilized jars and seal.

 

The Jelling Point

As the juice-sugar mixture nears the jelling point, test frequently. Dip a spoon into the boiling jelly. Remove and allow the juice to drip from the side of the spoon. As the jelling point nears it will drip from a tipped spoon in two drops ¼ to ½ inch apart. When the jelling point is reached the two drops will run together and drop off in one sheet. 

A candy thermometer may be used instead of the jelly test to determine the proper jelly stage. At sea level the temperature should reach 200 to 222 degrees F. At higher altitudes it is reached at a slightly lower temperature. For each 960 feet above sea level, lower the temperature by 1.8 degrees.