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Crabapple Juice
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| Ingredients: |
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Crabapple Juice: |
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To sweeten and can: |
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13 cups water |
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6 cups crabapple juice |
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25 cups crabapples, quartered
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1 cup sugar
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| Preparation: |
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Crabapple Juice:
Bring crabapples and water to a boil. Cook 30 minutes, or until apples are soft, occasionally crushing crabapples with a spatula or potato masher.Dampen a jelly bag, (You could use a pillow case or sheet.) Pour cooked fruit into jelly bag and hang over a large bowl or pot to collect juice overnight. You can squeeze the bag to get any remaining juice, but this will make it cloudy.
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To sweeten and can:
Combine juice and sugar. Heat, stirring occasionally to dissolve sugar. Pour into sterilized quart or pint jars. Process quart jars in boiling water bath for 15 minutes, pint jars for 10 minutes.
Or, freeze in freezer containers.
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