I think the success of this recipe must depend on how acidic your crabapples are. Mine were large and fairly sweet as far as crabapples go (I have no idea what variety they were, though)... so it did not jell. I had to add a box of Certo lite to make it jell. Once this was done, the flavour was great and the colour was so pretty.... I double-strained the juice, so I did not end up with a "weird consistency" like some reviewers said. Also, I needed a generous 8 cups of apples to get 3 cups of juice - not the four cups promised in the recipe. All-in-all, I would say that this recipe shows promise, but watch your "sour factor" in your apples - make sure it is high.
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I think the success of this recipe must depend on how acidic your crabapples are. Mine were...