Crab Apple Jelly
Source of Recipe
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4 cups crab apple juice (about 3 pounds crab apples and 3 cups water)
4 cups sugar
Prepare juice following Apple Jelly recipe. Put crap apple juice in a large saucepot. Add sugar, stirring until dissolved. Boil over high heat, stirring constantly, to 8 degrees above the boiling point of water or until jelly mixture sheets from a spoon. Remove from heat. Skim foam if necessary. Ladle hot jelly into hot, sterilized jars, leaving 1/4th inch headspace. Adjust two-piece caps. Process 5 minutes in a boiling water canner.
Yield: about 6 half-pints
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