Crabapple Jelly with Liquid Pectin
| 3 quarts | fully ripe crabapples | 3 L |
| 6 1/2 cups | water | 1600 mL |
| 2 tbsp | lemon juice | 25 mL |
| 7 1/2 cups | sugar | 750 mL |
| 1 pouch | liquid fruit pectin | 1 |
Remove blossom and stem ends from crabapples; cut in small pieces. Do not peel or core. Add 6 1/2 cups (1600 ml) water; bring to a boil and simmer, covered, 10 minutes. Thoroughly crush, then simmer, covered, 5 minutes longer. Place in jelly cloth or bag and allow juice to drip through for a clear jelly. Squeeze out juice if you want more juice and don't care whether it is cloudy. Measure 5 cups (1200 ml) into a large saucepan. Add lemon juice. Add sugar to juice in saucepan; mix well. Place over high heat and bring to a boil, stirring constantly. Immediately stir in liquid fruit pectin. Bring to a full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat, skim off foam with metal spoon. Pour quickly into warm sterilized jars. Seal while hot with 2 piece lids with new centres. Process 5 minutes in a boiling water bath. Begin processing time when water returns to the boil.
Makes about 9 cups (2.25 L)
