Crab Apple Jelly

Making the Fruit Juice 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.

Making the Jelly - For each Batch (4 Pints)

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

Directions For Making Jelly

1. Add 6 cups of crab apple juice to a large enamel or non-reactive pot. Add 7 cups sugar and 1 tablespoon lemon juice.
2. 1/2 teaspoon of butter or margarine may be added to reduce foaming if needed.
3. Heat over high heat while stirring constantly. Bring to a full rolling boil (one that doesn't stop when stirred).
4. 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.
5. Remove from heat, skim off and discard any foam.
6. Immediately fill sterilized jelly jars and seal using prescribed technique.