Remove blossoms from crab apples. Wash, drain and halve. Place apples in
saucepan with water and cook about 10 minutes or until very soft. Mash with
a potato masher and simmer another 5 minutes. Pour mixture into jelly bag,
set over large pan and allow to drain overnight. Place 7 cups of juice in a
large saucepan. Add pectin to juice and bring to a boil. Add sugar and
bring to a hard boil; mixture will boil up fast, so stir constantly. Boil
hard 1 minute. Remove from heat; skim foam from top then pour immediately
into hot sterilized jars. Seal with paraffin. Yield: 8-10 glasses.
MRS DAVID HENDERSON (GRACE)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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