| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| New, Imports | 4 | Servings | ||
INGREDIENTS
| 13 | c | Crabapples; 4 pounds (washed, stemmed & quartered) |
| Water | ||
| Sugar | ||
| Lemon juice |
INSTRUCTIONS
Make juice. Place crabapples in a large, deep stainless steel or enamel saucepan; cover with water and bring to a boil. Stirring frequently to prevent scorching, boil gently 30 minutes. Pour cooked mixture into a damp jelly bag suspended over a bowl to catch the juice. Allow the juice to drip 6 to 8 hours or overnight. For clear jelly, do not press or squeeze bag. If preparing Crab Apple Butter, set pulp aside. Measure crabapple juice into a deep stainless steel or enamel saucepan. For each 1 cup (250 mL) crabapple juice add 1 tbsp. (15 mL) lemon juice. Bring juice to a boil. For each 1 cup (250 mL) crabapple juice, add 2/3 cup (150 mL) sugar. Stir continuously until sugar is dissolved and mixture returns to a full boil. Stirring frequently to prevent scorching, boil 20 to 30 minutes or until mixture reaches gel stage - when droplets "sheet-together" when dropped off a cold metal spoon or when mixture reaches a temperature of 220°F (104°C). Fill boiling water canner with water. Place 5 clean half-pint (250 mL) mason jars in canner over high heat. Cover; bring water to a boil; boil at least 10 minutes to sterilize jars. Prepare lids according to manufacturer's directions. (Bernardin snap lids must be boiled 5 minutes to soften the sealing compound.) Remove jelly from heat and skim off foam with a metal spoon. Immediately ladle jelly into a hot sterilized jar to within 1/4-inch (0.5 cm) of top rim (head space). Remove air bubbles by sliding a rubber spatula between glass and jelly; readjust head space to 1/4 inch. Wipe jar rim, removing any stickiness. Center snap lid on jar; apply screw band just until fingertip tight. Place jar in canner. Repeat for remaining jelly. Cover canner; return water to a boil; process 5 minutes. Remove jars. Cool 24 hours. Check jar seals. Sealed lids curve downward. Remove screw bands; store. Wipe jars, label and store jars in a cool, dark place. Source : Edmonton Journal 1994 NOTES : Makes 4 to 5 half-pint (250 mL) jars. Formatted for MasterCook and submitted to Kitmailbox by Hallie du Preez. Recipe by: Edmonton Journal 1994 Posted to KitMailbox Digest by Buddy or Hallie <buddy@connect.ab.ca> on Sep 02, 1997
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