Crabapple Jelly

1. 1

   Wash apples; remove stem and blossom ends.

2. 2

   Cover with a water in a large stainless steel or ceramic pot.

3. 3

   Add washed sprigs of cinnamon or lemon basil.

4. 4

   Simmer until apples are soft.

5. 5

   Drain juice over pan; through jelly bag or clean dish towel.

6. 6

   Bring 4 cups of drained juice (add water to make 4 cups if necessary), to a boil in a very large stainless steel or ceramic pot.

7. 7

   Add sugar and boil to sheeting stage.

8. 8

   (When the drips sheet together on the side of a stainless steel spoon).

9. 9

   Skim.

10. 10

    Pour into sterilized jelly jars.

11. 11

    Skim again and seal with two thin layers of paraffin, making certain the 2nd one seals the jar to glass edges.

12. 12

    Yield - about 5 cups of bright red jelly.

* Per serving · 4 servings · Values may vary.

No additional tips available.