Rating: 3 stars
165 Ratings
  • 5 star values: 24
  • 4 star values: 24
  • 3 star values: 60
  • 2 star values: 42
  • 1 star values: 15

Make this jelly in the fall, when crab apples are plentiful. It can then be canned and enjoyed throughout the year.

Martha Stewart Living, April 2001

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Yield:
Makes about 4 cups
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Ingredients

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Directions

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  • Wash and quarter apples; place in a 6-quart saucepan. Add 6 cups water; place over medium-high heat; bring to a boil. Reduce to a simmer; cook until very soft, 45 to 60 minutes; remove from heat. Pour into a bowl through a fine mesh strainer lined with two layers of damp cheesecloth. Gather cheesecloth; tie into a bundle. Suspend from a wooden-spoon handle set over bowl; drain, without pressing solids, 1 hour, to yield about 4 cups juice.

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  • Place juice in a saucepan over medium-high heat; bring to a simmer. Cook for 10 minutes; skim foam. Add sugar; stir to dissolve. Clip on a candy thermometer; cook until the temperature reaches 220 degrees, skimming foam. Pour into jars, let cool, and keep refrigerated for up to 6 months.

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Reviews (1)

165 Ratings
  • 5 star values: 24
  • 4 star values: 24
  • 3 star values: 60
  • 2 star values: 42
  • 1 star values: 15
Rating: 5 stars
09/10/2013
I don't know why someone rated this recipe 3 stars. It did exactly what it was supposed to do, and it tastes great! Pay attention to the measurements - this recipe did NOT take kindly to doubling for some reason.