How to Make Homemade Crabapple Jelly

Crabapple jelly is fun and easy to make! It takes a little longer than jam as you have to strain it first, but it's definitely worth the extra effort.

Equipment you may need:
Jars (4oz) - https://amzn.to/3evEoab
Muslin/Cheese Cloth - http://amzn.to/1pKASx2
Jelly bag - https://amzn.to/2yr6C5f
Waterbath Canner Starter Set - https://amzn.to/2ROxZNL
Ladle - https://amzn.to/3bkhMHB
Potato Masher - http://amzn.to/1yIcwpA

I used 5.5 lbs of crabapples, which made 10 x 125ml (1/4 pint) jars.

place trimmed crabapples in a large saucepan and add 1 cup of water for every pound of crabapples.
bring to a boil over medium-high heat.
boil for 15 min and then crush crabapples with a potato masher and boil for a further 5 min.
strain the crabapples through a jelly bag or cheese cloth into a container for at least 2 hrs or overnight.
place a small plate in the freezer for checking set point later.
place juice in a saucepan and add 2/3 cup sugar for every cup of juice.
bring juice and sugar gently to a boil while stirring constantly. Continue to boil for 15-18 min while stirring.
after 15 min, remove the plate from the freezer and add a small amount of jelly onto the plate and return to the freezer for 1 min.
remove plate again and run finger through the jelly. If the jelly wrinkles, it's ready. If not, continue to boil jelly for another couple of minutes and test again.
remove jelly from heat and skim any foam/scum off the top.

To preserve:

Smaller pan for lids
Large pan/stockpot for canning – I use a 21 qt. canner that has a jar rack as well.
Mason jars
Funnel
Jar-lifting tongs

wash jars and lids with hot and soapy water and rinse well.
to sterilize jars, place jars in canner with just simmering water. Leave the jars in there until ready to use.
warm lids (do not boil) in smaller pan.
pour hot jelly into jars.
make sure there's no jelly on the rim of the jars that could affect the seal. Clean with a damp cloth.
place lids on top of jars and screw on bands until finger tight.
place jars in canner and lower into water. Make sure there's at least 2 inches of water over the top of the jars. Bring water to a boil and process jars for 10 min. Use the following chart to adjust water canning times for different altitudes:

Altitude (feet) Increase processing time
1001 - 3000 5 minutes
3001 - 6000 10 minutes
6001 - 8000 15 minutes
8001 - 10000 20 minutes

remove jars from water and place on a towel for at least 12 hrs. During this time you'll hear each of the lids pop as they seal.
check the jars have sealed properly – they shouldn't move up and down when you press in the middle of the lid. If a jar hasn't sealed, you can refrigerate it and eat it or you can process the jar again using a new lid.
keep processed jars in a cool, dry and dark place. They will last for about 1 year. Enjoy!

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