Makes 5-6 half pints- No pectin needed - boiling water processing time 10 minutes
1. Place 4 cups of crab apple juice into a pot. Add the sugar and stir well.
2. Bring it to a boil over high heat until the temperature measures 220°F, or until the jelly mixture coats the back of a metal spoon. Remove from heat and immediately skim off foam.
3. Immediately pour the hot jelly into hot, sterile jars, leaving ¼ inch headspace.
4. Remove the air bubbles with a clean chop stick or skewer, plastic spatula or plastic bubble remover tool. Wipe jar rims with a clean paper towel dipped in vinegar. Center lid on jar and apply band, tighten to fingertip tight (not wrist tight). Place the jar in the boiling-water canner. Repeat until all jars are filled.
5. Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner, and bring water to a rolling boil. Process half-pint jars 10 minutes, adjusting for altitude. Turn off the heat and remove the lid. Let the jars cool in the canner for 5 minutes. Remove jars from canner and place on a dish towel on the counter top - do not re-tighten the lid bands if they are loose. Allow them to cool for 12-24 hours. Then check the lids for a seal, they should not flex when the center is pressed.
Basics to water bath canning
Recipe comes from the National Center for Home Food Preservation University of Georgia.
