Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: wash apples; remove stem and blossom ends. cover with a water in a large stainless steel or ceramic pot. add washed sprigs of cinnamon or lemon basil. simmer until apples are soft. drain juice over pan; through jelly bag or clean dish towel. bring 4 cups of drained juice (add water to make 4 cups if necessary), to a boil in a very large stainless steel or ceramic pot. add sugar and boil to sheeting stage. (when the drips sheet together on the side of a stainless steel spoon). skim. pour into sterilized jelly jars. skim again and seal with two thin layers of paraffin, making certain the 2nd one seals the jar to glass edges. yield - about 5 cups of bright red jelly.

Target recipe: clean the crabapples. i usually fill the sink with cold water and pour the apples in then give them a good swish. boil the water. pour the apples into as many containers you need making sure that each pot/pail is just over half full. add the creme of tartar to the boiling water and dissolve. pour the water into each container to fill. let stand 24 hours. drain through the jelly bag. discard apples. i can the juice but it can be stored in the freezer too. to can, sterilize the jars and lids. boil the juice and fill sterilized jars. make sure the lids pop as they cool as evidence of a good seal.