Crab Apple Jelly

Preparation info
  • Makes about

    4 pints

    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Spread between folds of a puffed-up omelet or use to glaze baked ham


  • 5 lbs. crab apples
  • 8 c. water
  • Sugar


  • Remove stem and blossom ends from washed crab apples, cut in halves and place in large kettle. (Red fruit makes the most colorful jelly.) Add water and cook until fruit is very soft, about 10 minutes.
  • Strain mixture through jelly bag, but do not force juice through bag.
  • Measure juice. You should have about 7 c. Stir in ¾ c. sugar for every cup of juice.