INGREDIENTS

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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