Easy Crabapple Jelly

Wash crabapples. Clean crabapples by cutting off stems, blossom ends and any bad spots. Cut in half. Place in a large saucepan; add just enough water so that you can see it though the cut crabapples. Bring to a boil. Cover and reduce heat to simmer and simmer for 15 minutes. Take lid off of pan and crush apples (I use the back of a cooking spoon or ladle). Replace lid and continue cooking for 15 more minutes, stirring occasionally.

Cover a large bowl with cheesecloth and secure cheesecloth to the sides. Pour cooked crabapples (liquid and all) onto the cheesecloth and cover loosely with plastic wrap and let drain overnight.

Wash and dry jars. In a small sauce pan boil 1 inch deep of water. Remove pan from heat and place lids in alternating face up and face down.

Measure out 7 cups of the crabapple juice into a saucepan. (You can add water or apple juice to make the exact amount if you need to). Bring to a light boil.

While heating juice, measure out the sugar in a separate bowl.

Stir the Sure-Jell into the juice and add butter. Stirring constantly bring to a rolling boil on high heat. Stir in sugar and return to a rolling boil and boil 1 minute, stirring constantly.

Remove from heat and skim off any foam. Ladle into prepared jars leaving 1/4 inch at the top. Wipe the top of jars clean with a damp cloth. Cover with lids (using tongs to remove from water) and put on bands, hand tightening.

Place in a canning pot and cover with water (make sure water is at least 1/2 inch above the top of the jars). Bring to a boil and boil for 5 minutes. Remove from water bath and let cool on a towel on the counter for 24 hours.