Connie's Crabapple Jam

Cooking with Red & Connie

Connie's Crabapple Jam

First, you must find beautifully ripe crabapples. For me, it was easy! They are right on the road of my apartment complex!

Pick only the ripe ones. I picked about four cups, but the more the merrier!

make sure you wash them before any of the steps that follow!

Remove stems and blossoms. Cut each crabapple in fourths and take the seeds out. Kind of what you would do if you were going to eat an apple!

Put crabapple fourths in a sauce pan. Add four cups of water. Bring to a boil, then reduce heat and let simmer for 10-15 minutes. The crabapples should soften and change color

This is what they look like when they are about ready to strain. You are supposed to use cheesecloth to prevent any pieces of the crabapple from getting into your jam. However, when I was at the grocery store they didn't have cheesecloth, so I just used a regular strainer. It worked fine!

You should have 4 cups of juice, discard the pulp, and pour the juice back in the pan. Bring to a boil, slowly mix in one package of sure-jell and two-four cups of sugar (depending on how sweet you'd like it) Continue cooking at a low boil for about four minutes. Remove from heat.

Pour into Jelly jars! Let sit out until room temperature! =) Enjoy

Love, Red & Connie