Put stemmed, cleaned crab apples in a large sause pan and cover with water. Bring to a boil. Boil at a low temperature for about 2 hours or until soft. Mash with a potato masher.
Put mixture in fine cheese cloth bag and let drain. Do not squeeze bag as it will cloud the jelly.
Put 1 cup of brown sugar in a heavy sauce pan and melt at a medium temperature until liquid. Once it is melted carefully add crab apple juice a little at a time until the melted carmelized sugar is mixed in and blended with juice. Add remainder of crab apple juice. Add 1 tablespoon of cinnamon and 2 tablespoons of vanilla extract.
10 cups apple juice = 6-7 cups sugar depending how sweet you want the jelly to be.
Boil mixture and sugar for 35 minutes.
Skim the last crab apple jelly. Fill jars while hot.
Seal with with paraffin wax. Cover with lid, tightly.
Jelly has an excellent flavor, reminiscent of caramel baked apples.
Submitted by: Brenda Moscrip
