Crab Apple Jelly

From canadian living. I found the recipe a little confusing, so i changed it a little.

Remove both stem and blossom ends from crab apples.

Do not peel or core.

In a large pot , bring crab apples and water to cover to boil.

Reduce heat , cover and simmer , stirring occasionally , for about 10 minutes or until softened.

Using potato masher , crush crab apples.

Cook for 5 minutes longer.

Suspend jelly bag or layered cheese cloth over a large bowl and secure.

Fill with crab apples.

Let drip , without squeezing , for about 2 hours or until juice measures 6-1 / 2 cups , adding up to 1-1 / 2 cups water if necessary.

In very large pot , bring juice with sugar to full rolling boil over medium-high heat , stirring constantly.

Boil for 15 to 18 minutes or until gel stage.

This may take much longer than 18 minutes.

To test gel stage , freeze several small plates.

Put 1 tsp liquid on cold plate and return to freezer for one minute.

At gel stage , surface should wrinkle when pushed with finger.

If not , continue cooking and test again in a few minutes.

A second test .

apples, sugar, water