CRABAPPLE JELLY RECIPE

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Strain the apples either through a scalded jelly bag or sieve or even a scalded cotton or linen pillowcase, into a bowl..
Tip into scalded jelly bag or pillow case as before and leave to drip overnight into a bowl.
(I use an upturned stool and tie the jelly bag to the legs with the bowl underneath.).
Then bring to the boil and boil hard until it reaches setting point.This jelly is always a little soft, so test by putting a drop on a very cold saucer and see if its consistency is right.

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***I am not a master canner and merely share recipes from friends and family.
remove from heat, skim off foam, ladle jelly into .
This is a beautiful jelly, perfect for gift giving.
Pour the mixture through a jelly bag, without .
My sister, Sue, from The Kuntry Koop found this recipe in an old cookbook.She made us a batch.Reminds me of plum jelly.Let's give her a little credit for digging this recipe up.
Strain through a jelly bag; add a little water to bring the measure up to 5 .
Jar.Sorry--I don't have the yield amount on this recipe.
The fact is, pyracantha berries are entirely edible and there is at least one recipe I've discovered for pyracantha jelly.
If you have a surplus of pyracantha berries this fall and would just as soon the birds did not rob you of them, you might enjoy the taste of pyracantha jelly.
It is quite tasty, much like apple jelly in appearance and flavor.
Cook until tender strain through a jelly cloth.
At once stir in 6 cups sugar, bring to a full rolling boil, boil hard 1 minute or until jelly sheets from spoon.
Simmer jelly until it reaches 219 on a candy thermometer, about .
Remove from the heat, skim off the foam, and pour into jelly glasses with a sprig of jelly in each glass [and seal].

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CRABAPPLE JELLY RECIPE

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