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CRABAPPLE JELLY 
5 lb. crabapples
5 c. water
9 c. sugar
1 pkg. powdered pectin

Wash crabapples; stem and cut in half. Put in saucepan with water; simmer 15 minutes, stirring occasionally. Strain through jelly bag. Measure 7 cups strained juice into large kettle. Add powdered pectin to juice; bring to a boil over high heat. At once stir in all of the sugar.

Bring back to a boil, stirring constantly. Boil at a full rolling boil, that cannot be stirred down, 1 full minute. Skim off any foam with a metal spoon. Fill hot sterilized jars, leaving 1/8 inch at the top. Screw covers on tightly and put in boiling water bath 10 minutes.

HINTS: There are lots of crabapple trees around these days. Some have lovely bright red fruit and others have pink or yellow fruit. The yellow fruit make the most flavorful jelly. The red fruit make the prettiest jelly. I suggest if you can find them, you mix the different colors.

If you have leftover juice, save it. The juice is excellent added to grape, elderberry or peach plum juice for another batch of jelly. If you are a little short of the amount of juice you need for a batch, you can add a little water (not more than 3/4 cup). Do not try to double this recipe. It won't work.

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