Whatever quantity of jelly is
desired may be made, but usually it can be handled best if not more than
6 glassfuls are made at one time.
39. CRAB-APPLE JELLY.--Crab apples are much used for jelly, as they make
a product of good consistency and excellent flavor. Apples may be used
in the same way as crab apples with equally good results.
Wash the apples thoroughly, remove the stems, and cut into quarters.
Make sure that the apples contain no worms. Put them into a kettle, add
about half as much water as apples, and cook slowly until the apples are
soft. Strain the juice through a jelly bag. Before it stops dripping,
return the pulp to the kettle, add half as much water as pulp, and allow
the fruit to cook again. Make a second extraction, and in the same way
make a third one. Then combine the juice, and strain all of it through a
bag to make it clear. Measure 6 or 8 cupfuls of juice, and pour it into
a preserving kettle. Boil for about 5 minutes, straining off the scum
that rises to the top. To each cupful of juice, add 3/4 to 1 cupful of
sugar that has been heated. Crab apples will require 1 cupful of sugar,
but apples milder in flavor will not need more than 3/4 cupful.
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