Every fall season, We look forward to picking some wild apples from two of our backyard trees and canning some homemade crab apple jelly.
Crab apples are small compared to normal baking and eating apples and due to their 'sour' taste, they are best used for making jams, jellies and chutneys.
The following recipe was given to me about 25 years ago by my grandmother. This recipe is easy to prepare, but a little time consuming. You will need to use a jelly bag to strain the juice from your pulp.
Crab Apple Jelly Recipe
5 pounds crab apples (whole, only stems removed)
5 cups water
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