Apple Jelly Recipe by Recipes Expert: An apple cinnamon jelly recipe easy to make apple jelly
Put stemmed, cleaned crab apples in a big 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 as it will cloud the 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 caramelized sugar is well blended with juice. Include leftovers of crab apple juice. Include 1 tablespoon of cinnamon and 2 tablespoons of vanilla extract.
10 cups 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.
Jelly has an exceptional flavor, reminiscent of caramel baked apples.