Instructions: To prepare juice. Select firm, crisp crabapples, about one-fourth underripe, the rest fully ripe. Sort, wash and remove stem and blossom ends; do not pare or core. Cut crabapples into small pieces. Add water, cover, and bring to boil on high heat. Reduce heat and simmer for 20 to 25 minutes, or until crabapples are soft. Extract juice.

To make jelly. Measure juice into kettle. Add sugar and stir well. Boil over high heat to 8 degrees above the boiling point of water (220 degrees) or until mixture sheets from a spoon.

Remove from heat; skim off foam quickly. Pour jelly immediately into hot containers, seal and process 5 minutes in boiling water. Remove jars; cool and store.

This recipe yields 7 six-ounce glasses.

Yield: 7 six-ounce glasses

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