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Crab-Apple Jelly Recipe

3 lb Crab-apples

Sugar Wash crab-apples. Do not pare. Remove stems and blossom ends. Cut in halves. Remove seeds. Cover with water. Cook until soft. Drain through jelly bag. Use 2/3 cup sugar to each cup juice. Boil rapidly until jelly sheets from spoon. The Household Searchlight

This entry was posted on Thursday, July 10th, 2008 at 7:31 pm and is filed under Jelly and Jam. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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