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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cups 392g Recipe makes 5 cups) The following items or measurements are not included below: 1 sprig cinnamon |
||
| Calories 671 | ||
| Calories from Fat 7 | (1%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.8g | 1% | |
| Saturated Fat 0.1g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 2mg | 0% | |
| Potassium 530mg | 15% | |
| Total Carbohydrate 174.3g | 58% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 119.9g | ||
| Protein 1.1g | 2% | |
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Ingredients
- 3 lbs crabapples (slightly Underripe)
- 1 sprig cinnamon or 10-14 leaves lemon basil
- 3 cups sugar
Directions
1
Wash apples, remove stem and blossom ends.2
Cover with a water in a large stainless steel or ceramic pot; Add washed sprigs of cinnamon or lemon basil.3
Simmer till apples are soft.4
Drain juice over pan, through jelly bag or clean dish towel.5
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.6
Add Sugar and boil to sheeting stage. (When the drips sheet together or the side of the side of a stainless spoon). Skim.7
Pour into sterilized jelly jars.8
Skim again and seal with two thin layer of paraffin, making certain the 2nd one seal the jar to glass edges.9
Yield - about 5 cups of bright red jelly.
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