CRABAPPLE JUICE

Ingredients

• 3 lbs ripe red crabapples
• 3 cups water
• Granulated sugar*

Directions

1. Wash crabapples. Remove stem and blossom ends. Do not peel or core.
2. To prepare juice, combine crabapples with enough water to cover in a Dutch oven. Bring mixture to a boil; reduce heat and simmer, covered, until fruit is soft.
3. Mash crabapples occasionally while cooking.
4. Strain through a jelly bag. Sweeten to taste. Juice may be cooled and frozen or processed in a boiling water bath.
5. To process, bring to a boil. Pour into hot sterilized pint (500 mL) or quart (L) jars, leaving 1/4 inch headspace. Wipe jar rims thoroughly with a clean damp cloth. Seal and process in a boiling water bath for 10 minutes at altitudes of 1001 - 3000 ft (305 - 914 m). Process for 15 minutes at altitudes of 3001 - 6000 ft (915 - 1829 m).