I Think I CAN

I was at the elementary school for the walk-a-thon when instead of walking laps with Ava and Grayson; I was on the playground with the babies staring at the pluthera of crab apples this year. They grow on the trees lining both sides of our church building. Since the church and the school border each other crab apples were dropping all over the playground. My mind went back to several Christmas's ago when the RS gave each sister a jar of crab apple jelly made from these very trees. I was curious if making some was even a possibility for me. So when I got home I called Sis Parker. She was the one who made them...all 90 jars. She's always good for a chat and after quite a while on the phone she had offered me her juicer/steamer. The rest, should we say, is history.

From what I gather these crab apple trees have a bumper crop every other year. This was an "ON" year as you can tell!

Even after we picked all we wanted you couldn't even tell we had been there. There is that many! This is only ONE side of the church.

 Step 1: Pick the apples.

My friend Becky said it's much easier to get them off with a rake and let them drop on a blanket rather than picking them individually. We agreed.

Step 2: Wash and Sort

Step 3: Place in Steamer/Juicer, fill bottom with water.

We picked enough apples to fill the steamer three times.

They steam for about an hour and a half. Keep checking to see if more water is needed in the bottom pan. (No matter how vigilant I was with this, there was still a time when it evaporated on me, yikes).

Step 4: Remove clasp and let the bright red crab apple juice run into a pitcher. It is HOT.

Step 5: Wash and sterilize jelly jars.


I found the dishwasher a great way to disinfect. That steam is tripping the camera out.

Step 6: Measure 5 cups juice

Measure (GULP) 7 cups sugar.

Step 7: Add liquid to pot on stove.

Add one box pectin. Bring to a boil for a few minutes.

Add sugar all at once. Bring to a rapid boil that does not go away when stiring. Stir till all suagar is dissolved.

 

Step 8: Pour into HOT jars. Seal with a boiling lid and screw on cap.

Keep the lids boiling during jelly making process.

Step 9: Invert on counter over night.


A friendly reminder all in good fun. I love that Gray added his own sentiment.

Step 10: Label  or ENJOY~!

PS: Here are the apples after they've been juiced. Just some wrinkly pulps left.

This jelly has just the right amount of tart, sweet, and tang; just the right amount of sass.

Now you may be crossing your fingers that you are on my Christmas list to receive one of these blood red treasures, but after all that work, "Not bloody likely!" *wink* After all, I picked the apples, I steamed the apples, I made them into jelly, and I'm going to eat the jelly too!