In the Ball's Complete Book of Home Preserving there is a section on "Old Fashioned Jellies" which has three recipes of our youth, Crabapple, apple, and grape. These basics use sugar as the way that the jelly gels by heating the sugar to a soft ball which is what happens when you heat sugar to 220 degrees.
This isn't quite like making candy, a thermometer is nice to have, but there are some tricks to making sure that you get the perfect gel. Terri took the plunge and made the Crabapple Jelly that turned out amazing! Thank you Terri for sharing your work!
The gel methods are a good skill to learn as many recipes can be used with these tests of the consistency of the gel.
(Note: To prevent overcooking or scorching, remove the soft spread from the heat before performing this test.)