Yield: 5 Servings
3 lb Crab Apples (slightly underripe)
1 Sprig Cinnamon or Lemon
Basil (10 – 14 Leaves)
3 cups Sugar
Wash apples, remove stem and blossom ends. Cover with a water in a large stainless steel or ceramic pot; Add washed sprigs of cinnamon or lemon basil. Simmer till apples are soft. Drain juice over pan, through jelly bag or clean dish towel.
Bring 4 Cups of drained juice (add water to make 4 cups if necessary), to a boil in a very large stainless steel or ceramic pot. Add Sugar and boil to sheeting stage. (When the drips sheet together or the side of the side of a stainless spoon). Skim. Pour into sterilized jelly jars. Skim again and seal with two thin layer of paraffin, making certain the 2nd one seal the jar to glass edges.
Yield – about 5 cups of bright red jelly.