From Lurene Bates:
Spiced Crab Apple Jelly
Makes 6 half-pint (8 Oz) jars
3 lbs crab apples
3 c water
1 tsp cinnamon or 2 sticks
1/2 tsp nutmeg
1/4 tsp cloves or 3 whole
3 c. sugar
1 Tbsp lemon juice
Boil all ingredients until it reaches jelly temperature and pour into sterilized, hot jars.
Use canner to make shelf-stable for up to one year.
Enjoy!
Use canner to make shelf-stable for up to one year.
Enjoy!
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