Crab Apple Jelly
5 pounds whole crab apples
5 cups water
2 (4 ounce) blocks paraffin
1 (1 3/4 ounce) box Sure-Jell®
8 cups granulated sugar
Wash apples and remove blossom ends. Leave crab apples whole. Do not peel or
core. Add water to apples; cover and simmer for 15 minutes. Crush with masher
and simmer 5 minutes longer. 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. There should be about 7 cups of juice.
If there is a slight shortage of juice, add water. Sterilize jars and lids;
Melt paraffin in heavy glass jar in boiling water. Mix fruit pectin with juice
in a 6 to 8-quart saucepan over high heat. Bring to a hard boil, stirring
occasionally. Add sugar at once. Bring to a hard rolling boil that cannot be
stirred down, stirring constantly. Boil 1 minute, remove from heat and skim off
foam with a metal spoon. Pour into jelly glasses, leaving 1/2 inch space at top,
and cover with melted paraffin. Jelly will keep in refrigerator for 2 months
without paraffin but sealed with lid. Allow jelly to sit for 24 hours before
moving to storage. Crab apples make a tart jelly.
Yields 12 to 13 half pints.