Okay, so I cannot say enough how much I love using a steamer/juicer. If you’ve never used one- you need to. Especially if you’re a fan of making jelly, and it is the ideal way to create juice for canning purposes (read all about the pros and cons HERE). What was once a somewhat dreaded process of steaming, straining, and re-straining fruit juices through a jelly bag or cheesecloth is transformed into a simple process that involves throwing fruit into a steamer basket and letting it just steam away- leaving you with delicious, pure juice for consumption or turning into jellies- or even syrup- no jelly bag or cheesecloth needed!

But whatever your way of extracting juice from your fruits- we’re going to be making some
Crab Apple Plum Jelly today!

-4 cups crab apple juice (approx. 3.5 pounds of crab apples)

-3 cups plum juice (approx. 3.5 pounds of plums)

-9 cups sugar 

– 1 box Sure Jell
-1/2 teaspoon butter (optional)

-Canning jars, lids, bands (approx. 6 pint jars or 12 half-pint jars)

-Boiling Water Canner

-Other: funnel, lid lifter, large spoon/ladle, measuring cups

Extract the juice from your fruits. As mentioned, I used a steamer/juicer which works wonders! (If you do not have a juicer, you can learn how to extract juice from any type of fruit or berry HERE. I filled the steamer first with crab apples (takes approx. 2 hours to steam and collect juice) and then with the plums (much faster than the apples). I measured out the juices I needed into a stockpot and then canned the remainder for future jelly.

Step 2:
After measuring out the juice into a stockpot, add your Sure Jell and a half teaspoon butter (optional) to help reduce foam. Bring to a full rolling boil (a boil that does not stop when stirred), stirring constantly.

Step 3:
Quickly add sugar and stir to dissolve. Return to a full rolling boil and allow to boil for exactly 1 minute, stirring contatly. Remove from heat. Skim off foam (if any).

Step 4:
Ladle into prepared jars (they should have been simmered in your canner for at least 10 minutes, or in your oven at 180 degrees for the same amount of time), leaving 1/4″ head space. Wipe rims and threads clean. Place hot lids and secure bands. Lower into the Boiling Water Canner, return to a boil, and process accordingly:

As suggested by the National Center for Home Food Preservation

Step 5: 
Carefully raise the canner rack and remove jars with a jar lifter. Allow to cool on racks or layers of towels on a dry surface. Check seals after 12 hours. Press down on the middle of the lid; if it does not spring back, you have achieved a proper seal. Store in a cool, dry, dark place.

Shared on:

The Homestead Barn Hop