Crab Apple Jelly

Instructions

1. 1

   Wash apples and remove blossom ends.

2. 2

   Leave crab apples whole.

3. 3

   Do not peel or core.

4. 4

   Add water to apples; cover and simmer for 15 minutes.

5. 5

   Crush with masher and simmer 5 minutes longer.

6. 6

   Place in jelly bag and allow to drip overnight for clearest jelly. (A man's cotton handkerchief clipped with clothes pins to a strainer or colander makes a very handy jelly bag.) If in a hurry, juice may be squeezed out.

7. 7

   There should be about 7 cups of juice.

8. 8

   If there is a slight shortage of juice, add water.

9. 9

   Sterilize jars and lids; drain.

10. 10

    Melt paraffin in heavy glass jar in boiling water.

11. 11

    Mix fruit pectin with juice in a 6 to 8-quart saucepan over high heat.

12. 12

    Bring to a hard boil, stirring occasionally.

13. 13

    Add sugar at once.

14. 14

    Bring to a hard rolling boil that cannot be stirred down, stirring constantly.

15. 15

    Boil 1 minute, remove from heat and skim off foam with a metal spoon.

16. 16

    Pour into jelly glasses, leaving 1/2 inch space at top, and cover with melted paraffin.

17. 17

    Jelly will keep in refrigerator for 2 months without paraffin but sealed with lid.

18. 18

    Allow jelly to sit for 24 hours before moving to storage.

19. 19

    Crab apples make a tart jelly.

20. 20

    Yields 12 to 13 half pints.