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How to Make Crabapple Jelly
- Wash crabapples thoroughly, remove stems and any bruised or damaged areas.
- Combine 2 cups of water and 4 pounds of prepared crabapples in a large stockpot. Cook over medium heat until apples are very soft, about 20-30 minutes, stirring occasionally.
- Carefully pour the apple mixture into a jelly bag or several layers of cheesecloth suspended over a large bowl. Let it drip until you have approximately 7 cups of juice. This may take several hours; you can speed up the process by gently squeezing the bag.
- In a large, heavy-bottomed kettle, combine 7 cups of crabapple juice and 1 box (1 ¾ ounces) liquid pectin. Stir well.
- Bring the mixture to a full rolling boil over high heat, stirring constantly. This should take about 1 minute.
- Add 7 cups of granulated sugar all at once, stirring constantly to dissolve completely. Return to a full rolling boil that cannot be stirred down.
- Maintain a rolling boil for exactly 1 minute, stirring constantly to prevent scorching.
- Remove the jelly from the heat and immediately skim off any foam from the surface using a spoon.
- Quickly and carefully ladle the hot jelly into the prepared hot, sterilized half-pint jars, leaving ¼ inch headspace.
- Remove air bubbles by running a non-metallic utensil around the inside of the jar. Wipe jar rims clean with a damp cloth.
- Place lids and rings on jars and tighten fingertip tight. Process jars in a boiling water bath for 10 minutes. Adjust for altitude if necessary.
- Remove jars from the water bath, let cool completely. Check for seals (lids should not flex). Store in a cool, dark place.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
719g
Fat
0g
Carbs
76g
