Start by selecting about 3 pounds of fresh crabapples, ideally a mix of ¼ underripe and ¾ ripe. This ratio ensures the best flavor and enough natural pectin for the jelly to set.

Wash the fruit thoroughly and remove both the stems and blossom ends—but don’t peel or core them. The skins and cores actually contain a good portion of the natural pectin. Cut the fruit into quarters or smaller chunks.

Place the prepared fruit in a large saucepan with 3 cups of water. Bring the mixture to a boil over high heat, stirring occasionally to prevent scorching. Once boiling, reduce the heat and simmer for 20 to 25 minutes, covered, until the fruit is completely soft.

When the crabapples are soft, pour the contents of the pot through a dampened jelly bag or a double layer of damp cheesecloth. Let the juice drain naturally into a clean bowl or large measuring cup. Do not press or squeeze the bag, as this can result in cloudy jelly. If you’re using a fruit press, make sure to re-strain the juice through a jelly bag for clarity.

You should end up with approximately 4 cups of clear crabapple juice. If you have slightly less, you can scale the recipe by using equal parts juice and sugar by volume.

Pour the strained juice into a clean jam pot or heavy-bottomed saucepan. Add 4 cups of granulated sugar, stir to combine, and bring the mixture to a boil over high heat.

Boil until the jelly reaches gel stage—this means 220°F at sea level (or 8°F above the boiling point of water in your location). If you’re not using a thermometer, you can also test for gel with the spoon or plate test (see below).

Once the jelly reaches the correct temperature or passes a gel test, remove it from the heat and skim off any foam.

Ladle the hot jelly into sterilized half-pint jars, leaving ¼ inch headspace. Wipe rims, apply two-piece canning lids, and tighten until fingertip-tight. Process in a boiling water bath canner for 10 minutes below 6,000 feet, or 15 minutes above 6,000 feet.

Allow jars to cool undisturbed for 12–24 hours before checking seals. Store sealed jars in a cool, dark pantry for up to 18 months.