[chrislehrer]

The pulp in crab apples is very enzymatic, and can destroy the gelling process. Try leaving just one or two jars to experiment with; in one, go plain (include pulp with liquid), and in the other add pectin. See what happens.

My bet: the jelly will be much more successful. But keep us posted on what happens!


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[chrislehrer]

You may have enough natural pectin's from the skin for it to set on its own.

Good point!

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