Recipe - Crab Apple Jelly

5 pound Crab apples
5 cup Water
1 Box powdered pectin
9 cup Sugar

Remove blossoms from crab apples. Wash, drain and halve. Place apples in
saucepan with water and cook about 10 minutes or until very soft. Mash with
a potato masher and simmer another 5 minutes. Pour mixture into jelly bag,
set over large pan and allow to drain overnight. Place 7 cups of juice in a
large saucepan. Add pectin to juice and bring to a boil. Add sugar and
bring to a hard boil; mixture will boil up fast, so stir constantly. Boil
hard 1 minute. Remove from heat; skim foam from top then pour immediately
into hot sterilized jars. Seal with paraffin. Yield: 810 glasses.

MRS DAVID HENDERSON (GRACE)

MARVELL, AR

From the book High Cotton Cookin', Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0918544149, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.