- 3 pounds [1.4 kg] crab apples [should yield about 4 cups / 1 L juice]
- 3 cups [750 mL] water
- 3/4 cup [190 mL] sugar for each cup [250 mL] juice
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- Wash fruits.
- Cut fruits into chunks.
- Transfer into a heavy-bottom casserole.
- Add a little water so that apples will not stick to the bottom of the casserole.
- Cover and cook over very low heat until juice is extracted, for about 15 minutes.
- Strain through a cheesecloth.
- Then strain liquid very slowly [could take 1 hour or more] through many layers wet cheesecloth, laid into a colander.
- Into a large clean casserole, pour 4 cups [1 L] strained liquid.
- Boil for 5 minutes; add sugar and boil mixture to jellying point, [220°F / 105°C] onto a candy thermometer.
- Skim off the foam; pour into hot sterilized jars.
- Seal immediately; cool.
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