Crabapple Jelly
Learn how to make crabapple jelly and make use of those tart little fruits, while enjoying a delicious finished product.
Print Recipe
Equipment
Ingredients
- 3 pounds Crabapples
- 3 cups Water
- 4 cups Sugar
Instructions
For Juice
- Wash crabapples, removing stems.
- Place in pot.
- Add enough water to cover. Bring to a boil.
- Lower heat and simmer approximately 20–30 minutes.
- Strain mixture through a double layer of cheesecloth.
For Jelly
- Start by preparing jars and getting water in the canner heating.You want the canner hot, but not boiling, when the jars are ready to be processed. See full water bath canning instructions here.
- Measure 4 cups of crabapple juice.
- Stir in sugar and bring to a boil over high heat until it reaches your gelling point.
- Skim foam.
- Put hot jelly into hot jar, leaving 1/4” headspace.
- Remove air bubbles, wipe rim clean, and place seal and ring.
- Place jar in the warm canner. Proceed to fill all jars.
- Process according to directions below.
Notes
Processing with a Water Bath Canner
Place the jar in the warm canner. Proceed to fill all jars placing them in the canner.
When all the jars are filled, bring the water in the canner to a boil. When a boil is reached that is when you'll start your timing. Process for the length of time on the chart below. Adjust for your altitude.
After your time is over, turn the heat off remove the lid and allow the canner to rest for about 5 minutes. Then bring your jars up out of the water. Allow them to rest for another 5 minutes. Then remove the jars and place them a few inches apart on a thick towel to cool completely. Leave them alone for about 12 hours.
When they are cooled remove the metal bands, check the seals, label the jars and store them away!
Processing Time for Half Pints and Pints in Water Bath (Hot Pack)
- 0-6,000 ft - 10 minutes
- Above 6,000 ft - 15 minutes
Source: The National Center for Home Food Preservation
Servings: 5 -6 half pints