Crab-Apple Jelly
Yield
6 servingsPrep
20 minCook
45 minReady
120 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
crabapples
|
*
|
| 1 | x |
sugar
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
crabapples
|
*
|
| 1 | x |
sugar
|
*
|
Directions
Wash crab-apples.
Do not pare. Remove stems and blossom ends.
Cut in halves.
Remove seeds. Cover with water. Cook until soft.
Drain through jelly bag.
Use ⅔ cup sugar to each cup juice. Boil rapidly until jelly sheets from spoon.
