Apple or Crabapple Jelly

READY IN: 1hr 8mins


  • 15
    lbs apples (sour or tart or crab)
  • water, cold
  • 1 12
    lbs sugar
  • 2 dashes green food coloring (optional) or 2 dashes cloves (optional)


  • Wash 15 pounds of tart apples and quarter without peeling.
  • Place in a preserving pan, just cover with cold water, and simmer gently until soft and tender.
  • Drain through a jelly bag.
  • Shift the pulp gently occasionally to keep the juice flowing; do not force the juice through as this will make the jelly cloudy.
  • Measure 32 fluid ounces of juice into a 12-quart pan and boil for 5 minutes.
  • Add the sugar and boil for 5 to 8 minutes longer, or until a drop jells on a cold plate. Pour into hot clean jars and seal.
  • Continue cooking 32 fluid ounces at a time until all the juice has been used.
  • Use the pulp for making an apple cheese.
  • MINT APPLE JELLY: Cook a few sprigs of fresh mint with the apples when preparing to extract the juice. [1 or 2 drops of mint sauce may be used if fresh mint is not available.] Add a few drops of green food colouring and mint sauce just before pouring into the jars. Avoid adding too much flavouring and colouring.
  • SPICED APPLE JELLY: Tie a few whole cloves in a piece of muslin. Drop into the juice at the beginning of cooking and only remove when jelly is poured into the jars.