On 9/1/2014 10:12 PM, zxcvbob wrote:
> I just pulled the first batch of crab apple jelly out of the canner, and
> it's plinking as I write this. I'm making it with added pectin, although
> the drops that I spilled on the stove before I added the pectin jellied
> just fine without it...
>
> Almost had a disaster. I put the 5 C of juice and 7 1/2 C sugar in a big
> saucepan and started to cook it. About a 5 quart pan. Then I remembered,
> "this is gonna foam up, isn't it?" I transferred it to an 8 quart pan,
> added the ounce of lemon juice (no idea why it needs lemon juice cuz
> it's so sour already) and brought it to a hard boil. The 8 qt pan was
> just big enough.
>
> Added the Ball liquid pectin, boiled it hard for another minute and
> turned the heat off but left it on the hot burner (gas stove with heavy
> grates.) Skimmed the foam, ladled into jars, BWB, etc.
>
> Now time to start the 2nd batch. I might use bigger jars this time.
>
> -Bob
>


For the second batch, I used more juice and more sugar. 6 cups of crab
apple juice and 9 cups of sugar. (1 ounce of bottled lemon juice, 1
packet of pectin) It worked just fine, but I had to be a little more
careful about it boiling over because I used the same pot. This made 5
pints with a little left over. That's the way I'll write it down in my
recipe folder.

That's almost 2 cups of sugar per pint! :P

I finished up about 11:30 last night, including cleaning up mostly.
Wife was not happy that I was still putzing around in the kitchen that
late. :uhoh:

Bob