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Mary Wynne's Crabapple Jelly

Reviewed: Sep. 3, 2013
My double batch came out perfect. I didn't bother removing stems, as it would have taken a week to do with small crabapples, so I cooked the apples with the stems, and mashed them in the pot after they softened. I added a large bunch of mint from my garden during cooking, and also added finely chopped mint leaves just before pouring into jars. Best tasting jelly I've ever made, and pretty color too.
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