Crabapple Jelly
Working with Crabapples for jelly!
Prep Time 20 mins
Cook Time 1 d
Total Time 1 d 20 mins
Course Dessert
Cuisine American
- 4 cups Crabapple juice
- 1 t. bottled lemon juice
- 4 cups sugar
Preparation:
Prepare 6 half pint jars and a quarter pint jar, lids, and rings. Sterilize the jars and keep them in the hot water till its time for processing. Make sure to fill your water bath canner and get the water to a simmer.
Cooking:
In a stainless steel or enameled dutch oven combine crabapple juice, lemon juice, and sugar.
Bring to a boil over medium-high heat, stirring to dissolve sugar. Boil hard, stirring to dissolve sugar. Boil hard, stirring frequently, until mixture begins to sheet from a metal spoon or use the test gel. (See above) This will take about 25 minutes. Remove from heat and skim off foam if needed.
Filling the jars:
Using your funnel in each jar ladle the mixture into the jars leaving 1/4" headspace.
Taking a clean papertowel wet it with warm water and wipe the rims of the jars removing any food particles that would interfere with a good seal.
Using your magic wand extract the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal just "finger tight".
Processing:
Place the jars in the water bath making sure that the water covers each of the jars by 1 to 2 inches. Add hot water to the canner if it doesn't measure up.
Cover the pot and turn up the heat under the canner and wait for the water to start boiling. Once the water has come to a boil start your timer for 10 minutes.
When complete turn off the heat and remove the cover and let the jars sit for another few minutes.
Remove the jars and place them back on the dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning.
Labeling:
Make sure to label your jars after they have cooled with the name of the recipe and the date canned. If you want to use the shrink labels in the picture you can order them Here!