Untested - Crabapple jelly

De tante Marie-Paule

Yield - about 12 medium glasses

5 cups juice (about 3 qts ripe crabapples)

2 Tbsps. strained lemon juice (1 lemon)

7 and a half cups sugar

half bottle Certo

1. Remove blossom and stem ends from crabapples, cut in small pieces. Do not peel or core. Add 6 and a half cups water, bring to a boil and simmer, covered, 10 minutes. Crush with masher and simmer covered, 5 minutes longer. Place in jelly bag and squeeze out juice. Measure 5 cups into a very large saucepan. Add lemon juice and exact amount of sugar. Mix well. Place over high heat and bring to a boil, stirring constantly. At once stir in certo. Then bring to full roiling boil hard 1 minute stirring constantly. Remove from heat, skim off foam with metal spoon and pour quickly into glasses. Cover at once with one eighth of an inch paraffin.
2. (I should likely want to do the jelly test with a wooden spoon before deciding that the jelly is ready to be poured into glasses.)