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 caramelized 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. Alternate method: Use standard canning jar with lid and ring; process in a boiling water beth canner for 10 minutes (1/2 pints)

Jelly has an excellent flavor, reminiscent of caramel baked apples.

Submitted by: Brenda Moscrip