This makes a massive quantity, but it’s a good way to use all parts of the apple. And nothing smells better than Apple Butter cooking on the stove.

  • Apple Jelly and Butter or Crab Apple Jelly and Butter
  • Yield: 8 cups (6 lb.) jelly and 9-1/2 cups (6 lb.) butter
  • 4 lb. fully ripe apples
  • 6-1/2 lb. sugar
  • 2 Envelopes Certo Liquid Fruit Pectin
  • 1 tsp. cinnamon
  • 1/2 tsp. allspice

First, prepare fruit. Remove blossom and stem ends from about 4 pounds fully ripe apples; cut in small pieces. Do not peel or core. (With soft, very sweet apples, add 2 Tablespoons lemon juice.) Add 6-1/2 cups water; bring to a boil and simmer, covered 10 minutes. Crush with a masher and simmer, covered, 5 minutes longer. Place in a large sieve lined with a double thickness of cheesecloth. Drain. Use 5 cups juice to make the jelly and use the fruit pulp in the sieve to make the butter.

  • Apple or Crab Apple Jelly
  • Yield: 8 cups (6 lb.) jelly
  • 5 cups juice (as prepared above)
  • 7-1/2 cups (3-1/4 lb.) sugar
  • 1 envelope Certo Liquid Fruit Pectin

Mix juice and sugar in very LARGE saucepan. Bring to a boil over high heat, stirring constantly. At once stir in Certo. Then bring to a full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat, skim off foam with metal spoon, and pour quickly into jars, leaving 1/2″ headspace.

Wipe the rims of the jars and screw on the lids. Turn the jars upside down for at least thirty minutes (or as long as hours and hours–doesn’t matter). Turn the jars right side up and let cool completely before marking and storing.

  • Apple or Crab Apple Butter
  • Yield: 9-1/2 cups (6 lb.) butter
  • 5 cups fruit pulp (as prepared above)
  • 1 tsp. cinnamon
  • 1/2 tsp. allspice
  • 7-1/2 cups (3-1/4 lb.) sugar
  • 1 envelope Certo Liquid Fruit Pectin

Put fruit pulp through sieve. Measure 5 cups into very LARGE saucepan. Add spices. Stir in sugar and mix well.

Place over high heat, bring to a full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat; at once stir in Certo. Skim off foam with a metal spoon. Ladle into jars, leaving 1/2″ headspace.

Wipe the rims of the jars and screw on the lids. Turn the jars upside down for at least thirty minutes (or as long as hours and hours–doesn’t matter). If the fruit is floating, give the jars a shake every once in awhile. Turn the jars right side up and let cool completely before marking and storing.