Crabapple Jam

A tasty departure from regular crabapple preserves. From an online source in response to a recipe request. While this recipe is written in a relatively old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.

• Ready In: 35 mins
• Yields: 8 Half Pints

Ingredients

• 5  quarts  crabapples
• 2  cups water
• 1⁄4 cup lemon juice
• 1  cup  apple juice
• 1⁄2 cup water
• 1 1⁄3 cups honey

Directions

1. Cook crabapples in 2 cups water until they begin to pop (about 20 minutes).
2. Press the cooked crabapples through a sieve or food mill.
3. In a large saucepan or kettle, combine pulp, lemon juice, apple juice and water.
4. Add honey.
5. Bring to a rolling boil; boil 1 minute, stirring frequently.
6. When the jam starts to "sheet" from the edge of the spoon it has begun to jell.
7. Remove from heat.
8. Pour into sterilized jars, seal, and process 10 minutes in boiling water bath.