Kathi Jones wrote:

> Ok, so I've been filtering and filtering my crabapple juice (frozen from
> last year) trying to get it clear before making it in to jelly. Then it
> dawned on me that maybe this is pectin haze, that I learned about in my
> dabble in fruit wine making. So I know I can get rid of it when I make
> wine, but does anyone think that I can ever get this juice clear-er for
> jelly? I'm not entering any fairs or anything, but it would be so beautiful
> if I could make a clear pink jelly out of this.
>
> Oh, and since it is so high in pectin, can someone remind me - what is the
> ratio of juice and sugar for making crabapple jelly without added pectin?
>
> thanks a bunch,
>
> Kathi

Can't answer all of it, but one year I made jelly from pomegranates where the
juice was not absoluters clear and when I boiled it up with the sugar, it
cleared itself. Obviously all grown up poms!
Edrena