Homemade Crab Apple Pectin

Directions

1. 1

   2 lb Sliced unpeeled crab apples 3 c Water Simmer, stirring for 30 to 40 minutes, adding water as needed

2. 2

   Plop into colander lined with one layer of cheesecloth and set over a bowl

3. 3

   press to force the juices

4. 4

   To clear, heat the collected juice and pour through a stout jelly bag that has been moistened in hot water

5. 5

   The result is the pectin you will use right away, can (1/2" headroom, process 185 F for 15 min), or freeze

6. 6

   Refrigerate after opening

7. 7

   Liquid pectin is especially helpful in making peach, pear, strawberry or other jellies whose fruit is low in pectin

8. 8

   4-6 tb of homemade pectin for every 1 cup of prepared juice should give a good gel