Crabapple Jelly – Traditional Newfoundland

Step one:
1. Take 10 cups of crabapples chop in small cubes you can remove the stems and spots or leave them on, this will not change the flavour of your jelly.
2. The size of crabapples is not important just pick as many as you like for your jelly.
Put your crabapples in a large boiler so your crabapples don't boil over, next add cold water to cover your crabapples or if you have 10 cups of crabapples put 10 cups of cold water.
3. Start to boil, then let simmer over medium heat with lid on for 30 minutes to an hour until crabapples are soft or tender.

(Please note)

"Don't over boil crabapples on its first boil because you will end up with to much solids in your juice."
4. Remove your crabapples from water bath place in a strainer or veggie bag or cheese cloth. Don't mash or squeeze crabapples at this stage because you will release more solids and this will make a cloudy jelly.

5. Take the juice from boiler and place in a bowl to add with the juice that will be released from your strainer overnight.
Let crabapples strain for 6 hours or overnight.

Please Note:

"Don't  get impatient at this stage because you will lose a lot of your pectin that will be released from your crabapples this is a very important step."
6. After straining is complete measure the amount a juice that was released from crabapples plus the juice from your first boil and this will give you your measurements for the sugar needed.

7. After all juice is collected pour it into a smaller pot and start the boiling then simmer over medium heat for about 30 minutes to an hour, this will reduce the volume and get more concentrated.

8. Don't reduce to more then half the juice, if you had 6 cups of juice you will add 2 cups of sugar. 1/3 cup of sugar per original cup of juice remember this because after you simmer your juice will reduce to half but the sugar you use is based on the 6 cups from the start.
9. At this stage add the fresh ginger, let simmer with the juice for half the boiling time. keep starring juice until you notice the juice starting to concentrate, then add your sugar.
10. Simmer the juice and sugar together it should come to a boil some times it will start to foam remove this from the top with a spoon and then add 1 tsp of butter this will help reduce the foaming stage. As the jelly starts to get thicker you can use a cold spoon to dip into the pot if it slowly runs of your spoon it is thick enough remove from heat.
11. Prepare your jars and lids make sure your lids are boiled and ready to bottle jelly.

12. Pour jelly into each jar 1/4 inch from the top, seal each jar and place into a water bath for about 5 to 10 minutes, after boiling remove from heat and let cool

(Sometimes your jelly is not thick enough but you can still use it for pancake sauce or topping for a cake or ice cream.) or return to boiler to reduce more liquid, then follow canning stage.