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1
Bring boiling-water canner, half full with water, to simmer.
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2
Wash jars and screw bands in hot soapy water; rinse with warm water.
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3
Pour boiling water over flat lids in saucepan off the heat.
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4
Let stand in hot water until ready to use.
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5
Drain well before filling.
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6
Remove stems and blossom ends from unpeeled crabapples.
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7
Cut crabapples into small pieces.
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8
Place in large saucepan; add water.
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9
Bring to boil.
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10
Reduce heat to low; cover and simmer 10 min.
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11
Crush cooked crabapples; cover and simmer an additional 5 min.
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12
Place 3 layers of damp cheesecloth or a jelly bag in large bowl.
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13
Pour prepared fruit into cheesecloth.
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14
Tie cheesecloth closed; hang and let drip into bowl until dripping stops.
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15
Press gently.
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16
Measure exactly 5-1/2 cups juice into 6- or 8-qt.
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17
saucepot.
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18
Stir pectin into prepared juice in saucepot.
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19
Add butter to reduce foaming.
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20
Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
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21
Stir in sugar.
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22
Return to full rolling boil and boil exactly 2 min., stirring constantly.
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23
Remove from heat.
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24
Skim off any foam with metal spoon.
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25
Ladle immediately into prepared jars, filling to within 1/4 inch of tops.
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26
Wipe jar rims and threads.
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27
Cover with two-piece lids.
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28
Screw bands tightly.
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29
Place jars on elevated rack in canner.
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30
Lower rack into canner.
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31
(Water must cover jars by 1 to 2 inches.
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32
Add boiling water, if necessary.)
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33
Cover; bring water to gentle boil.
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34
Process 5 min.
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35
Remove jars and place upright on a towel to cool completely.
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36
After jars cool, check seals by pressing middles of lids with finger.
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37
(If lids spring back, lids are not sealed and refrigeration is necessary.)
