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Ingredientes
- 13 c. Crabapples, 4 pounds (washed, stemmed & quartered) Water Sugar Lemon juice
Direcciones
- Make juice. Place crabapples in a large, deep stainless steel or possibly enamel saucepan; cover with water and bring to a boil. Stirring frequently to prevent scorching, boil gently 30 min. Pour cooked mix into a damp jelly bag suspended over a bowl to catch the juice. Allow the juice to drip 6 to 8 hrs or possibly overnight. For clear jelly, don't press or possibly squeeze bag.
- If preparing Crab Apple Butter, set pulp aside.
- Measure crabapple juice into a deep stainless steel or possibly enamel saucepan. For each 1 c. (250 mL) crabapple juice add in 1 tbsp. (15 mL) lemon juice. Bring juice to a boil. For each 1 c. (250 mL) crabapple juice, add in 2/3 c. (150 mL) sugar. Stir continuously till sugar is dissolved and mix returns to a full boil.
- Stirring frequently to prevent scorching, boil 20 to 30 min or possibly till mix reaches gel stage - when droplets "sheet-together" when dropped off a cool metal spoon or possibly when mix reaches a temperature of 220 F (104 C).
- Fill boiling water canner with water. Place 5 clean half-pint (250 mL)
- mason jars in canner over high heat. Cover; bring water to a boil; boil at least 10 min to sterilize jars. Prepare lids according to manufacturer's directions. (Bernardin snap lids must be boiled 5 min to soften the sealing compound.) Remove jelly from heat and skim off foam with a metal spoon. Immediately ladle jelly into a warm sterilized jar to within 1/4-inch (0.5 cm) of top rim (head space). Remove air bubbles by sliding a rubber spatula between glass and jelly; readjust head space to 1/4 inch.
- Wipe jar rim, removing any stickiness. Center snap lid on jar; apply screw band just till fingertip tight. Place jar in canner. Repeat for remaining jelly. Cover canner; return water to a boil; process 5 min. Remove jars. Cool24 hrs. Check jar seals. Sealed lids curve downward. Remove screw bands; store. Wipe jars, label and store jars in a cold, dark place.
- NOTES : Makes 4 to 5 half-pint (250 mL) jars.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 328g | |
| Recipe makes 4 servings | |
| Calories 250 | |
| Calories from Fat 8 | 3% |
| Total Fat 0.99g | 1% |
| Saturated Fat 0.16g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Potassium 638mg | 18% |
| Total Carbs 65.62g | 17% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 1.32g | 2% |
