Mary Wynne’s Crab Apple Jelly Recipe

Wash and core the crab apples, then chop them into small pieces.

In a large pot, add the chopped crab apples and water. Bring to a boil and then reduce heat to a simmer. Cook for 30 minutes or until the apples are soft.

Remove from heat and let cool slightly. Transfer the mixture to a jelly bag or cheesecloth-lined sieve and let it strain overnight.

Measure the strained juice and pour it into a clean pot. For every cup of juice, add 1 cup of sugar. Stir until the sugar is dissolved.

Place the pot back on the stove over medium heat. Add the lemon juice and bring the mixture to a boil. Cook for 20-25 minutes or until the jelly reaches the desired consistency. Skim off any foam that forms on the surface.

Pour the hot jelly into sterilized jars, leaving a 1/4-inch headspace. Seal the jars and process in a hot water bath for 10 minutes.

Allow the jelly to cool and set at room temperature. Store in a cool, dark place.