Crabapples are an often overlooked resource, perhaps right in your back yard. Crabapple trees are hardy and produce fruits in many different climate zones. By themselves, crabapples make a very tasty jelly. The juice may be used in conjunction with other fruit juices as an extender. At the end of the season, crabapple juice makes a great base for all of the dabs of leftover juices to make a mixed fruit jelly.

• 3 1/2 pounds crab apples
• 3 cups water

Directions

• Inspect, wash and clean fruit removing stems and blemishes; remove blossom end. Cut into small pieces but do not peel or core.
• Place in a large sauce pan, add three cups of water. Bring to a boil. reduce heat and simmer for 10 minutes.
• Crush cooked apples with potato masher. Cover and simmer 5 additional minutes.
• Strain through jelly bag or multiple layers of cheese cloth.

Note: Juice may be used immediately. However, if the juice is frozen and then slowly thawed, the sediment will be forced to the bottom and careful decanting will produce a much clearer juice.

• 6 cups mixed fruit juice
• 7 cups sugar
• 1 tablespoon lemon juice
• 1 3-ounce pouch Certo Liquid Pectin

• Eat and enjoy. For any questions about proper procedure, see National Center for Home Food Preservation for proper procedures.

• Add 6 cups of crab apple juice to a large enamel or non-reactive pot. Add 7 cups sugar and 1 tablespoon lemon juice.
• 1/2 teaspoon of butter or margarine may be added to reduce foaming if needed.
• Heat over high heat while stirring constantly. Bring to a full rolling boil (one that doesn't stop when stirred).
• Add 1 pouch of Certo liquid pectin while stirring. Rreturn to full rolling boil while stirring. When boiling resumes, time for 1 minute while stirring constantly.
• Remove from heat, skim off and discard any foam.
• Immediately fill sterilized jelly jars and seal using approved methods.