Categories: conserves, jams, jellies, preserves
Ingredients
- 5 lb. crabapples, stemmed and coarsely chopped
- 5 cups water
- 1 (1 3/4 oz.) pkg. powdered fruit pectin
- 9 cups sugar
Directions
- Combine crabapples and water in a large Dutch oven; bring to a boil. Reduce heat; cover and simmer about 10 minutes. Mash crabapples; simmer for 5 additional minutes. Place in a jelly bag, and squeeze out juice.
- Return juice to Dutch oven, and stir in pectin. Quickly bring to a hard boil, stirring occasionally. Add sugar all at once. Cook and stir until mixture returns to a full rolling boil that cannot be stirred down. Cook and stir 1 additional minute. Remove from heat, and skim off foam with a metal spoon.
- Pour immediately into hot sterilized jars, leaving 1/2-inch headspace. Seal with 1/8- inch layer of paraffin. Cover with metal lids and screw bands tight.
-
makes about 5 pints