WebCombine 5 cups apple juice, 3 tablespoons lemon juice and 4 cups of sugar in a pot and bring to boil over high heat. Continue to boil until a temperature of 220 degrees F is …
Preview
See Also: Share RecipesShow details
WebPut the lemon juice in a small measuring cup or ramekin and sprinkle the gelatin over. Add the raspberries, water, and Sukrin :1 to a small pot over medium heat. …
See Also: Low Carb RecipesShow details
Crabapples have enough natural pectin so no additional pectin is needed for this crabapple jelly recipe. Wash the crabapples plain water, remove stems, cut out any bad spots, and trim the blossom ends. Cut the crabapples in half. Use a kitchen scale to weigh out 3 pounds.
Under-ripe crabapples will give you lots of pectin, while ripe crabapples will give you the best flavor and color. Wash and weigh your crabapples. This recipe is based on how many pounds of crabapples you’re using. I recommend sticking to even pounds, just to keep the recipe simple.
I love this jelly recipe as it is a great use of our homegrown crabapples. Run the crabapples through a centrifugal juice extractor. Skim off the brown scum that floats to the top. Run the juice through cheesecloth twice (clean cloth each time) to get the juice as clear as possible.
Use your jar lifter to remove warm jars from canner, drain, and line up on the towel. Use your canning ladle and funnel and add the crabapple jelly to warm jars leaving 1/4-inch headspace. Wipe the rims. Use your magnetic lid lifter to lift lids out of the warm water, center lid on the jar, and screw on band until it is fingertip tight.