I just made the first batch of Crabapple jelly (I used Certo) from the
Dolgo juice and it looks and tastes wonderful. Gonna make a second
batch while the kitchen is already sticky. :-) If I have enough juice
for a third batch, I may make that one without adding any pectin.

Boy, it sure did foam a lot. I skimmed all the foam, but still most of
the jars have a little bit or twp of foam suspended in the jelly (I
thought it would rise to the top during the BWB.) I don't think I missed
any, I think it formed as I stirred it to fill the ladle. How do you
keep all the foam out of your State Fair winning jellies? (in jam, it
wouldn't matter because it wouldn't show.) Do you ladle into the jars
thru a kitchen strainer?


Bob