[Sca-cooks] Making crabapple jelly

[Alexa]

Since I am not very versed in the making of jellies. 
(only have done it with other people a few times, and
so far my fav has been plum jelly).  I noticed that
this recipe does not have you adding the pectin.  Is
that because the apples have enough pectin in them to
assist with the thickening process? 

Alexa
 


--- Denise Wolff <scadian at hotmail.com> wrote:

> 
> > 
> CRAB APPLE JELLY	 (From cooks.com)
> 
> 1 peck crab apples, cut in half
> 
> Put in large container to boil. Use enough water so
> that you can just see 
> the water, almost to the top of apples. Boil at very
> low temperature for 
> about 2 hours or until soft.
> 
> Put mixture in fine cheese cloth bag, let drain, do
> not squeeze bag as it 
> will cloud the jelly. Just drip from bag. (Let drain
> overnight.)
> 
> Next A.M. use juice from apples, as follows:
> 
> 10 cups apple juice = 11 cups sugar
> 8 cups apple juice = 8 8/10 cups sugar
> 6 cups apple juice = 6 6/10 cups sugar
> 3 cups apple juice = 3 3/10 cups sugar
> 
> Boil apple juice and sugar for 35 minutes. Skim at
> very last crab apple 
> jelly. Put in jars while hot. Cover with lid,
> tightly.
> 
> 
> Andrea MacIntyre
> 


		
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