Crabapple Jam

• 5 QUARTS CRAB APPLES, REDUCED TO 7 CUPS PULP
• 2 CUPS WATER
• ¼ CUP LEMON JUICE
• 1 CUP APPLE JUICE
• ½ CUP WATER
• 1 PKG. PECTIN
• 1 1/3 CUPS HONEY

Directions

1. Cook crabapples in 2 cups water until they begin to pop (about 20 minutes).
2. Press the cooked crabapples through a sieve or food mill.
3. In a large saucepanb or kettle, combine pulp, lemon juice, apple juice and water.
4. Slowly add pectin.
5. Stir until dissolved.
6. Add honey.
7. Bring to a rolling boil; boil 1 minute, remove from heat.
8. Pour into sterilized jars, seal, and process 10 minutes in boiling water bath.

YIELD: EIGHT 8OZ. JARS.

From Kathy Buchner, Jackson, Wyoming

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