50+ Friends Club Cookbook
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Crab Apply Jelly
From the Kitchen of: Sylvia
| 4 | lb | Crab apples |
| | | Juice from 1 lemon |
| 3 | C | Sugar |
| 8 | C | Water |
- Wash apples and cut in half and remove the stems and blossom ends.
- Cook with the 8 cups water until soft and mushy.
- Line a colander with a towel and strain the pulp pressing to remove as much juice as possible.
- Measure the juice and add water to make 4 cups juice. Heat to boiling and add sugar. Cook for 15 minutes or until 222 degrees on a candy thermometer, or you could test for sheeting of the juice.
- Add the lemon juice, stir well.
- Pour into hot jars and seal.
Makes 4 (8 ounce) jars.