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Ingredients:
crab apple juice 5 ½ cups
sugar 4 ½ cups or to taste (depending on the sourness of your crab apples)
method:
remove the stem and blossom
submerge in water and cook until apples are soft
strain the juice as much as possible but don't squeeze it instead hang it using a cheesecloth for 3-4 hours
I have gotten 5½ cups of juice
Add 4½ to 5½ cups of sugar depending on the sourness of your apples
Boil for 15 minutes or until jelly forms
in the meantime Boil your canning jars for 6-7 minutes to sterilize
Cool down a few drops of jelly to check if it sets
pour hot jelly into the jar
boil the jars for 8-10 minutes
Make sure the jars are properly sealed
For longer shelf life.
You can freeze them as well.
you can make apple sauce, jam or chutney with the pulp
or use it for cooking as tomato paste
