Sweet and spicy, this jelly is a family favorite. Mulling spices can be purchased at most apple orchards or online. The package contains about 2 tablespoons of fragrant spices including cinnamon sticks, whole or broken cloves, and nutmeg pieces, and comes with a small cloth bag to hold them.
MAKES ABOUT SEVEN 8-OUNCE JARS
INGREDIENTS
- 5 pounds crabapples
- 5 cups water
- 1⁄3 cup powdered pectin
- 1 package (3 to 4 ounces) mulling spices
- 9 cups granulated sugar
INSTRUCTIONS
- Cut the crabapples in half and remove the stems and blossom ends. Do not peel.
- Place the apples in an 8-quart stainless steel stockpot and add the water.
- Bring to a boil over medium-high heat, stirring occasionally.
- Reduce the heat, cover, and simmer, stirring occasionally, until the apples are soft, 30 to 40 minutes.
- Using a vegetable masher or the back of a large spoon, gently crush the cooked apples, then cover and cook for another 5 to 7 minutes.
- Remove the pot from the heat.
- Strain the apple mixture through a fine-mesh sieve lined with several layers of damp fine-knit cheesecloth.
- Strain again and measure out 7 cups of clear crabapple juice.
- Rinse out the stockpot.
- In the stockpot, combine the crabapple juice and pectin.
- Add the bag of mulling spices then bring the mixture to a full rolling bowl over medium-high heat, stirring constantly.
- Add the sugar and stir until completely dissolved.
- Return the mixture to a full rolling boil, stirring constantly.
- Boil for 1 minute, stirring constantly.
- Remove the pot from the heat, skim off any foam, and remove the spice bag.
- Ladle the jelly into hot jars, leaving ¼-inch headspace.
- Remove any air bubbles.
- Wipe the jar rims and threads with a clean, damp paper towel.
- Apply hot lids and screw bands.
- Process 4-ounce, 8-ounce, and pint jars in a water bath canner for 10 minutes.
- Remove from the water bath canner and let cool for 12 to 24 hours.
- Check the seals and remove the screw bands.
- Store jars in a cool, dry, dark place for up to 1 year.
