Kathi Jones wrote:

> "The Joneses" > wrote in message
> ...
> > 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
>
> I think that might happen, but I'm not totally convinced. I made some of
> this juice in to jelly last year, using an added pectin crabapple jelly
> recipe. It turned out so-so - not clear and kinda rubbery, but still
> edible. So I'm gonna try something completly different this year.
> Thanks though, Kathi
> ps - wish I could try pomegranate jelly - here, I think I can buy them for
> like, $2.50 each, or something silly like that......

Poof, I send you a virtual grocery bag full. Neighbor has some trushes (half
tree, half bush). The red variety have stunning flowers.
Edrena