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Title: Crabapple Jelly -Cheryl Shiels
Categories: Jam Fruit
Yield: 1 Batch
| 3 1/2 | qt | Tart, ripe apples |
| 7 1/2 | c | Granulated sugar |
| Cold water |
Do not core or peel apples; remove stems and leaves and cut apples in small pieces. Add 3 cups of water; bring to a boil, cover and simmer 10 minutes. Crush apples, cover and simmer 5 more minutes. Place in a jelly cloth or bag and squeeze out juice. Strain this juice once more in a jelly bag WITHOUT SQUEEZING. Measure 5 cups of juice into a large saucepan; add sugar and mix well. Bring to boil over high heat, stirring constantly, until jelly point; remove from heat. Skim quickly and spoon carefully and quickly into hot sterilized jars; seal. Yield: 3 (8 oz.) jars
Jellying Point test:
Thermometer-Check boiling point of water with candy thermometer. Boil jams, etc. until the temperature reaches 9 F. above the boiling point of water for jams and 8 F. for jellies.
Spoon Test-Dip a cool metal spoon into boiling syrup; raise and tilt spoon until syrup runs from side. When jellying point is reached, liquid will not flow in a stream, but will divide into distinct drops which run together and fall off the spoon as one sheet.
Regards, Cheryl Shiels
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