| | Directions | | Wash, quarter and place crab apples in a medium saucepan and barely cover with water, bring to a hard boil over high heat, stir occasionally. Reduce heat and simmer for (20) minutes or until apples are soft. Remove from heat, cover and let stand over night to cool. Put through sieve or cheese cloth (about 3 layers). Combined crab apple juice, lemon juice and pectin in a medium sauce pan and bring to a boil over high heat, stirring until pectin is completely dissolved. Add sugar all at once and bring back to a hard boil, stirring until sugar is completely dissolved. Boil hard for (2) minutes. Ladle into very hot, sterilized jars leaving 1/4" head space. Wipe rims and threads with a clean damp cloth. Tighten rings and lids. Place on a towel and let stand over night to cool. Check seals and store in a cool dry place. Shelf life is one year and, refrigerator life is six months. |
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| Ingredients | | - |  | 3 cups Crab Apple Juice |
| - | | 1/2 teaspoon lemon juice |
| - | | 2 cups Sugar (measured and set aside) |
| - | | 1 box Pectin (Ball low sugar/no sugar) |
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