Diva's Crab Apple Jelly

Diva’s Memories of Recipes   Crab Apple Jelly
Inspiration: Grandma Sarah always made us Crab Apple Jelly after we climbed her tree and picked them. My kids and Grand-kids continue the tradition of climbing and picking and I continue to make Grandmas jelly. Tis soo Yummy!  It's such a beautiful color as well.
Ingredients: 5 lbs Crab Apples 8 cups water Sugar (approx 5-6 cups) 1 tsp vanilla (optional) 1 cinnamon stick	Instructions: Remove stems and blossom ends from washed crab apples and place in large kettle. (red fruit makes the most colorful)  Add water and cook until fruit is very soft, about 10 mins.  Half way, I add the cinnamon stick.  Strain mixture through jelly bag or cheesecloth, but do not squeeze or force juice through.  Measure juice; you should have about 7 cups.  Pour into large kettle and stir in 3/4 cups sugar for every cup of juice.  Bring to a boil and cook rapidly to jellying point. (approx 220 degrees)  Skim of foam, add vanilla and pour into sterilized jars.  Wipe rim and adjust lids.
Variation:  funny tidbit- I could not find cheesecloth this year with the canning stuff... check the home improvement section!! Haha, was I surprised to find it there!