If you've never seen a crab apple before, they look like cherries. Their small size makes them ideal for processing into juice rather than a pie!
- 3 pounds of crab apples, firm and crisp (previously frozen can also be used)
- 3 cups water
To Prepare Juice
1. Sort, wash and remove stem and blossom ends, but do not pare or core them.
2. Chop the crabapples into small pieces. Cover with the water and bring to a boil. Stir it to prevent it from scorching. Once boiling, reduce the heat and allow it to simmer for 20 to 25 minutes, or until the apples are soft. Avoid overcooking it as excess boiling may destroy the pectin and flavor.
3. Pour everything through a double layer of dampened cheesecloth or jelly bag. Drain the juice without pressing or squeezing it to avoid it from becoming cloudy if you intend on using it to make jelly.
