Crab Apple Jelly
- 5 pounds whole crab apples
- 5 cups water
- 2 (4 ounce) blocks paraffin
- 1 (1 3/4 ounce) box Sure-Jell
- 8 cups granulated sugar
- Wash apples and remove blossom ends. Leave crab apples whole. Do not peel or
core. Add water to apples; cover and simmer for 15 minutes. Crush with masher and
simmer 5 minutes longer. Place in jelly bag and allow to drip overnight for clearest
jelly. (A man's cotton handkerchief clipped with clothes pins to a strainer
or colander makes a very handy jelly bag.)
- If in a hurry, juice may be squeezed out. There should be about 7 cups of juice.
If there is a slight shortage of juice, add water. Sterilize jars and lids; drain.
- Melt paraffin in heavy glass jar in boiling water. Mix fruit pectin with juice
in a 6 to 8-quart saucepan over high heat. Bring to a hard boil, stirring occasionally.
Add sugar at once. Bring to a hard rolling boil that cannot be stirred down, stirring
constantly. Boil 1 minute, remove from heat and skim off foam with a metal spoon.
Pour into jelly glasses, leaving 1/2 inch space at top, and cover with melted paraffin.
Jelly will keep in refrigerator for 2 months without paraffin but sealed with lid.
Allow jelly to sit for 24 hours before moving to storage.
Yield: 12 to 13 half pints
Crab apples make a tart jelly.