I finally finished making and canning my Crabapple Jelly and I am so excited it is done. I really have a love-hate relationship with canning and sometimes I feel like I have to move mountains within myself to just do it already. It is so rewarding when it’s done, but sometimes seems like so much work.
We picked the tart little apples off our tree (btw first time in my life using fruit from our own apple tree!) last weekend and got 15 pounds.
I find it so tedious to clean all of these little guys and get all the juice extracted, but when the job is done it’s so rewarding. I’m happy I now have 9 jars of jelly for the pantry, which has just run out of jam and jelly since I haven’t canned any this year. And the jelly has the most beautiful, brilliant pinkish-red color.
7 c. juice from crabapples
9 c. sugar
1 package Sure Jell pectin
I followed the instructions from the Sure Jell packet for Crabapple Jelly, thus boiling the mixture for 1-2 minutes. Mine ended up a little thin and didn’t set up enough, so I would add on another 1-2 min. Follow canning instructions on the packet. I filled jars to 1/8″ and boiled in water bath for 7 minutes.
My cousin helped me realize that I can just open one jar at a time and boil it for a couple minutes then return it to the jar and set in the fridge so it will set up more, rather than pour all of the jars into the pot and re-can all of them. Easy enough!
Anyway, it’s very good and the perfect combination of tart and sweet. The color is so brilliant and pretty.