Mary Wynne's Crabapple Jelly recipe

4 servings

8 cups fresh crabapples

water as needed

3 cups white sugar

1 (3 inch) cinnamon stick (optional)

Remove stems and blossom ends from crabapples, and cut into quarters.

Place them in a large stainless steel or other non-reactive pot or saucepan.

Add enough water to be able to see, but no so much that the crabapples are floating.

Bring to a boil, reduce heat to medium, and let simmer for 10 to 15 minutes.

The apples should soften and change color.

Strain the apples and juice through 2 or 3 layers of cheese cloth.

You should have at least 4 cups of juice.

Discard pulp, and pour the juice back into the pan.

Bring to a simmer, and let cook for 10 minutes.

Skim off any foam that comes to the top.

Next, stir in the sugar until completely dissolved.

Continue cooking at a low boil until the temperature reaches 220 to 222 degrees F (108 to 110 C).

Remove from heat.

Pour the jelly into sterile small decorative jars leaving 1/4 inch headspace.

Process in a hot water bath to seal.