Canning, Preserving and Jelly Making

How your great-grandmother filled the cellar every autumn: the 1915 standard guide to canning, preserving, pickling and jelly making.

Home › Preserving › Spiced Crab Apple Jelly

Spiced Crab Apple Jelly

5 pounds crab apples I pint water I tablespoonful whole cloves I tablespoonful mace blades 1 tablespoonful cinnamon bark in bits } I pint vinegar tied in bag Cook the crab apples with the water, vinegar, and spice until soft; drain and finish as apple jelly. Use three fourths a cup of sugar to each cup of juice.

Read next

← Spiced Apple JellyPlum and Crab Apple Jelly →