Ingredients

• Crab apples
• Sugar
• Vanilla
• Cinnamon

Recipe

• Put stemmed, cleaned crab apples in a large saucepan and cover with water.
• Simmer. Boil at a low temperature for almost 2 hours or until soft. Crush with a potato masher.
• Put batter in fine cheese cloth bag and let it sap extra water. Do not pinch bag it will cloud jelly.
• Put 1 cup of brown sugar in a heavy bottomed sauce pan and thaw at an average temperature until it goes runny. Once it is melted cautiously include crab apple juice a small amount at a time until the thawed sugar is well blended with juice. Include leftovers of crab apple juice. Include 1 tablespoon of cinnamon and 2 tablespoons of vanilla extract.
• 10cups apple juice = 6-7 cups sugar depending how sweet you want the jelly to be.
• Boil batter and sugar for 35 minutes.
• Skim the last crab apple jelly. Fill jars while hot.
• Seal with paraffin wax. Cover with lid, tightly.

The jelly has an exceptional flavour, reminiscent of caramel baked apples.