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13th Annual Jam Contest - Winning Recipe
KINDERGARTEN CRABAPPLE JELLY
By Kendall Brown
Note: I made this with my kindergarten class - very fun process from start to finish!
- 12 cups ripe crabapples
- 1 pkg of pectin (1.75 oz)
- 7 cups sugar
- cheese cloth or jelly bag
- Wash crabapples, removing any leaves and stems. Simmer crabapples in a large stock pot with 5 cups of water at the bottom until apples are soft - about 10 minutes.
- Drain water from pot and put apple mixture in cheesecloth or jelly bag over a large bowl to let juice drip undisturbed for at least 2 hours (note: squeezing the bag may result in cloudy jelly).
- In a large saucepan, gradually stir in pectin to juice. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.
- Add entire amount of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat and fill sterilized jars.
Yield: 7 half-pint jars
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