Iron Chef Driftwood wrote:
My Great-Grandmother's crab apple Jelly. Thanks for reminding me to ask her to teach me how to make it.
Here's what I've done:
Find a gob of Crab Apples. Wash them well and cut them in half or even quarters if they're big. Boil them til soft (add water just enough to cover them). Smoosh them through some kind of strainer - wire strainers work pretty well for this cuz the skins will start clogging things up. But, still smoosh some more. All the meaty stuff will fall through. Take this meaty stuff and add about as much sugar as there is stuff. Slowly bring the mixture to a boil, stirring pretty much constantly once it starts boiling. Bring it up to about 220degrees f. and boil it there for a minute or so - or not even a minute if it is getting thick. Then pour into your jars like you would any other jams.
Couple more things
- Crab Apples have enough natural pectin that you don't need to add any thickeners.
- Boil or sanitize your glassware and covers - always!
- When you fill your jars, make sure there is nothing around the rim before putting the cover on - this will affect the seal.
Edited, Aug 24th 2010 7:11pm by Elinda 
