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Apple or Crab Apple Jelly

Apple or Crab Apple Jelly
Apple or Crab Apple Jelly
This healthy recipe comes from NDSU Extension Service.


  • 4 c. crab apple juice (about 3 pounds crab apples and 3 cups water)
  • 4 c. sugar


To prepare juice, select firm, crisp crab apples, about one-quarter firm to ripe and three-quarters fully ripe. Sort, wash and remove stem and blossom ends, but do not pare or core. Cut crabapples into small pieces. Add water, cover and bring to boil on high heat. Reduce heat and simmer for 20 to 25 minutes or until crab apples are soft. Extract juice and pour into jelly bag (available where canning supplies are sold). To make jelly, sterilize canning jars and measure juice into saucepot. Add sugar and stir well. Boil over high heat to 8 degrees above the boiling point of water (approximately 220 degrees, depending on where you live) or until jelly mixture sheets from spoon. Remove from heat and quickly skim off foam. Pour jelly immediately into hot canning jars, leaving 1/4-inch head space. Wipe jar rims and adjust lids. Adjust lids and process in a boiling-water bath canner for five minutes for pints at altitudes from 0 to 1,000 feet or for 10 minutes from 1,001 to 6,000 feet.

Makes 4-5 half-pints.

Per (1-Tablespoon) Serving: about 50 calories, 0 grams (g) of fat, 13 g carbohydrate, 0 g fiber, and 0 mg sodium.

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