Crab Apple Jelly

5 lbs. crab apples
5 c. water
1 3/4 oz. pkg. powdered pectin
9 c. sugar

Makes: 10 cups.

Wash apples; remove stems and bad spots. Add water and cook
apples until soft. Strain through a jelly bag to make 7 cups of
juice. Combine juice and pectin in a large kettle and bring to a
full boil over high heat, stirring constantly. Stir in sugar
completely and while stirring, return to a full boil. Keep stirring
while you boil for 1 minute. Remove from heat and skim foam from
surface. Pour into hot sterilized jars. Wipe drips from inside and
out of jars. Seal with hot lids and screw bands. Process 10
minutes in boiling water bath.