Equipment
Large pot (15- 19 Liters or16–20 quart)
Water bath canner
Vegetable peeler
Food mill or jelly strainer
Large spoon or ladle
Canning funnel
Jar lifter
Lid lifter
Half-pint canning jars with lids and rings
Fine sieve or cheesecloth
Dishwasher or boiling water for jar sterilization
Ingredients
Crabapples- 2.7kg / 6lbs
Water – 1.4 L / 6 cup
2.5g/ 0.5 tsp cinnamon
Pectin – 30g / 0.5 package (or 3 tbsp)
Granulated sugar – 1.4kg / 7 cups *verify the exact sugar to pectin ratio for your specific pectin.
Preparation
1. Prepare the Jars and Lids
Sanitize jars using a dishwasher on the sanitize cycle or by boiling them for 10 minutes.
Keep jars warm until they are needed.
Immerse lids in hot (not boiling) water for at least 10 minutes.
2. Prepare the Fruit-
Wash the crabapples
Cut crabapples in to small pieces, removing any damaged or discoloured parts. you do not need to remove the core, seeds or skin.
3. Extract Fruit Juice
Place Crabapples in a large pot along with 6 cups of water.
Bring to a boil over high heat.
Once boiling, cover and reduce heat to medium.
Cook for 20 min until crabapples are soft.
Allow to cool slightly and then strain the contents of the pot, including all the liquid through a jelly bag. Not squeezing the fruit will result in a clearer jelly.
You should be left with 6 cups of liquid, add more water if required.
3. Measure Sugar and Pectin
Combine pectin with 50 g / 0.25 cup of sugar; reserve the remaining sugar.
4. Cook the Crabapples and Pectin
Place the juice and pectin sugar mixture into a large pot.
Bring the mixture to a full rolling boil over medium to high heat, mixing constantly to prevent burning.
Once boiling, add the remainder of the sugar and stir in to dissolve.
Return the mixture to a full rolling boil for 1 minute.
Remove any foam from the surface.
While the mixture is boiling, place your lids in a bowl warm them by covering in warm (not boiling) water.
5.Test for Gel Set
Place a spoonful on a cold metal spoon and allow it to cool. If it thickens, it is ready.
If not, return to heat with a small amount of additional pectin and re-boil for 1 minute.
6. Fill and Seal Jars
Ladle the hot jelly into jars, leaving a ¼ inch headspace.
Clean the rims, apply the lids, and screw on the rings finger-tight.
7. Process in Water Bath
Place jars in a boiling water bath canner, ensuring they are fully submerged.
Process for 5 minutes
Adjust for altitude:
1,001–6,000 ft: 10 min
Above 6,000 ft: 15 min
8. Cool and Store
Remove jars and allow them to cool undisturbed for 12–24 hours.
Check the seals: lids should not flex up and down when pressed.
Store sealed jars in a cool, dark place for up to 12 months.
Refrigerate any unsealed jars and use within 3 weeks.