Crab Apple Jelly – Part 2

The second day of making crab apple jelly involved students cutting up the apples and boiling them with a little water until the apples were mushy. The students then ladled the juicy, mushy apples into a colander lined with cheese cloth.  The result was a beautiful, rosy colored juice. I then took the juice home,  boiled it again with lots of sugar, and canned the juice/jelly in glass jars. The jelly will firm up over the next few weeks.