not all crab apples are created equally. The best type for making jelly are the smaller, hard fleshed, deep red in colour ones that are not really edible due to their extreme tartness. As a matter of fact I compare the flavour to cranberries more than apples. when preparing your juice, the best ratio of water to apples is 1 cup of water to each lb of apples used. When in the jelly stage, I like to use half the amount of sugar as juice (ie: 6 cups of juice= 3 cups of sugar) of course, this can be tweaked according to sweetness preferred. If using traditional apples or a softer fleshed crab apple, pectin may be needed- if your cooled, prepared juice doesn't have a thicker consistency, you may want to add pectin. Hope this clarifies things for some folks! Nothing compares to crabapple jelly!
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not all crab apples are created equally. The best type for making jelly are the smaller, hard...