CrabApple Jelly Recipe

My earliest memory, of my mom in the kitchen, is her making CrabApple Jelly!
Near our house, was a street lined with Crabapple trees.

And as soon as I was old enough, I remember my dad, picking me up and me, climbing the tree, to pick these beauties. I think Crabapple Jelly is one of the first things I ever learned to cook with mom.

• About 4 pounds of crab apples.
• 4 cups water
• Sugar
• Box of Pectin. I use Ball® RealFruit
• Lemon Zest, and Lemon juice
• Orange Zest, and squeezed orange juice.

In a separate pot, add enough water to cover clean jars, the lid rings (both can be reused) and NEW lids. BOIL all of these to sterilize.

1. Wash crabapples and cut them. Place them in a saucepan with the water.
   Boil the crabs until they are very soft, about an hour.

2. Strain the CrabApples into a strainer, suspended over another clean saucepan.
   Some people strain the solids, I personally do not. I prefer the goodness.

3. Add enough sugar (minus about a cup pf sugar) to match the amount of liquid boiled down, zest an orange and a lemon, add juice of a lemon and orange, add the pectin, and bring it all to a boil until it reaches 220°F. Ladle carefully into sterilized jelly jars. ALWAYS USE NEW LIDS when canning.

At no time, @tamala or @dreemsteem, did I add ANY Red Pepper Flakes!