Crab Apple Jelly

Crab Apples. I know these don't sendshivers of excitement down most people's spines. But it did mine.
I saw those little cute pops of pink all over the tree out back, and I knew then and there they were destined for my mouth. However my Gram didn't quite feel the same- i soon convinced her that it was absolutely necessary that we go out and pick a couple pounds of the little cuties, and that we did. We found a recipe for crab apple jelly in a trusty cookbook she'd had since high school, and gave it a whirl. Cept i messed it up the first time. So again we went out to the tree out back to pick another couple pounds. Then we gave it another whirl- here's the results:

Crab Apple Jelly
adapted from 'Modern Encyclopedia of Cooking' by J.G. Ferguson & Associates 1953

2 1/2 pounds crab apples (a big gallon ice cream bucket full) (its fine if you leave stems on)

water to just barely cover the apples

sugar

1) In a big pot, pour the cleaned crab apples and water,and turn up to a boil. Let boil for about an hour.

2)DO NOT MASH OR PRESS THE APPLES. Strain it directly to get the juice.

3) Measure your amount of juice (should be around 4 cups) and then add an equal amount of sugar (so if you get 4 cups juice, then add 4 cups sugar). Then pour into a 2 quart sauce pan and boil for another 15 minutes, or until the jelly sheets a metal spoon. Or you can pour a little bit in a bowl and put it in the freezer for a sec to cool it down, and then check the consistency.

3) Sterilize jars and lids: Boil water in a big pot, put in jars and lids and boil for about 5 minutes. Put them on a clean towel and then pour hot jam into hotjars and put on the hot lid, and screw on the ring. Make sure to wipe off the rim before applying the hot lid. They should seal, if not. . you did somethin wrong man- but its okay :) If it doesn't seal, take off the lid and microwave the full jar for about a minute, then replace the lid and ring, and it should seal.