From the "Freezing and Canning Cookbook, Prized Recipes from the Farms of America," submitted by Marian Syrjamaki-Kuchta
Suggested uses: Spread between the folds of a puffed-up omelet; use to glaze baked ham.
5 pounds crab apples [Marian recommends Dolgo crabs]
8 cups water
Sugar (3/4 cup for every cup of prepared juice)
1 teaspoon vanilla
Remove stem and blossom ends from washed crab apples, cut in halves and place in large kettle. (Red fruit makes the most colorful jelly.) Add water and cook until fruit is very soft, about 10 minutes. Strain mixture through jelly bag, but do not squeeze or force juice through bag. Measure juice. You should have about 7 cups. Stir in 3/4 cup sugar for every cup of juice.
Bring to a boil quickly and cook rapidly until jellying point is reached. Skim off foam, stir in vanilla and pour into hot jars.
Optional: Can in hot water bath canner according to canner's instructions.
Makes about 4 half pints.
Note: The amount of jelly depends on the juiciness of the fruit, so the yield may vary.