Recipe of the Week
Crabapple jelly
Courtesy of
Charles A. Sanders

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3 lbs. crabapples (about 10 cups, cut up)
4 cups water
2 cups sugar
2 Tbsp. lemon juice
1 pkg. Sure-Jell


Add cut-up crabapples and water to a pot and bring to a boil. Simmer, covered, until fruit is soft. Put fruit in a jelly bag or similar cloth bag and allow to drain until you have about 4 cups of juice. Put the juice back on the heat and bring to a boil. Add Sure-Jell and mix well. Slowly stir in sugar. Allow to boil for about 15 minutes, stirring constantly to prevent scorching. Remove mixture from heat and pour into jars. Attach lids and allow to seal. Makes about 3 pints.

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