Apple Or Crabapple Jelly Recipe

Ingredients for Apple Or Crabapple Jelly

• Apples
• Water
• 7 cups (1.5 pounds) granulated sugar
• Of Fresh Mint

How to Make Apple Or Crabapple Jelly

1. Wash 15 pounds of tart apples (a mix of apples and crabapples works well) and quarter them without peeling.
2. Place the quartered apples in a large preserving pan (at least 12-quart). Add just enough cold water to cover the apples.
3. Simmer gently over medium-low heat until the apples are completely soft and tender (approximately 30-40 minutes). Stir occasionally to prevent sticking.
4. Line a fine-mesh sieve or jelly bag with cheesecloth. Carefully pour the cooked apples into the sieve/bag, letting the juice drain into a large bowl. Gently press the pulp with a spoon to extract as much juice as possible, but avoid forcing it to prevent cloudiness.
5. Measure 32 fluid ounces (4 cups) of the strained apple juice into a 12-quart saucepan. Bring to a rolling boil for 5 minutes.
6. Add 7 cups (1.5 pounds) granulated sugar to the boiling juice. Continue boiling rapidly, stirring constantly, for 5-8 minutes, or until the jelly reaches setting point (a small amount dropped onto a chilled plate will wrinkle when pushed with a finger).
7. (For Mint Apple Jelly:) Add 5-6 fresh mint sprigs during step 2 or 1-2 drops of mint extract just before pouring into jars (step 8). Add a few drops of green food coloring (optional) for vibrancy.
8. (For Spiced Apple Jelly:) Tie 10 whole cloves in a small piece of cheesecloth and add them to the juice in step 5. Remove the spice bag before pouring into jars.
9. Skim off any foam from the surface of the jelly. Ladle the hot jelly into sterilized half-pint jars, leaving ¼ inch headspace.
10. Process the filled jars in a boiling water bath for 10 minutes (adjust processing time based on your altitude).
11. Remove jars and let cool completely. Check for a good seal (the center of the lid should not flex).
12. Repeat steps 5-11 until all the apple juice is used. The remaining pulp can be used to make applesauce or apple butter.