Mary Wynne’s recipe is a crabapple jelly recipe that yields 4 cups of jelly. To make the jelly, prepare 8 cups of fresh crabapples by rinsing them with water in the sink, plucking any stems and leaves from the top, and removing the spent blossoms on the bottom. Cut the crabapples into quarters.
Place the quartered crabapples in a large pot or saucepan. Add water to the pan until it is visible, but do not add enough for the crabapples to float. Set the heat to high until the water begins to boil, and then reduce the heat to medium. Allow the crabapples to simmer for 10 to 15 minutes, and remove them from the heat when they have softened and changed color.
Use cheesecloth to strain the crabapples. Strain them over a bowl to collect the juice, which should yield approximately 4 cups. Discard the crabapples after straining. Add the strained juice back to the pot or saucepan, and simmer it for an additional 10 minutes. If any foam collects on the surface, skim it off with a spoon.
Add 3 cups of sugar, and stir the juice and sugar mixture until the sugar has all dissolved into the liquid. Continue to cook the mixture until the temperature is between 220 and 222 degrees Fahrenheit, and then remove it from the heat to cool.