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Mary Wynne's Crabapple Jelly

Reviewed: Oct. 20, 2013
Its a simple recipe. There was a crabapple tree down the street that was loaded with crabapples. I had chopped up 12 cups worth, added water to level and boiled. Removed the mash and filtered. The muslin cloth works fine. Boiled with two cinnamon sticks and around 5 cups of sugar. The point about making jelly or candy is that you have to reach the right temperature. If not that means you have to keep cooking to remove water. Water boils at 212, sugar mixture boils higher (jelly 220). So keep cooking it to remove water and the temp will eventually climb. The sugar will get all bubbly. Once you reach 220, fill up your jars and enjoy. My jelly had a nice red color. I remember my grandma's jelly was much lighter pink. Its a bit of work but worth it!
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