This is more of a technique than a recipe for crab apple jelly.

These are shorthand instructions for those who know how to can using a boiling water bath. If you're a beginner or you need a refresher, go to nando.com/h7.

Step 1: Trim the stem, blossom ends and any bad spots off 3 to 4 pounds of crab apples. Cut in half and place fruit in a large Dutch oven or preserving pan. Cover with water. Bring to a boil, then reduce heat to medium and cook until the fruit is soft, about 30 minutes.

Step 2: Place fruit and juice into a jelly bag suspended over a medium-size bowl. (You also could pour the juice and fruit into a colander lined with four layers of cheese cloth and perched over a large bowl.) Do not squeeze or press the fruit. Let sit for at least 8 hours or overnight.

Step 3: Measure the juice. This amount of fruit should make 3 to 5 cups of juice. You don't want to work with more than 6 cups of juice, because it will take too long to reach the required temperature and the pectin will degrade in the process.

Step 4: Combine 1 cup sugar for every cup of juice in a large Dutch oven. Add 1 tablespoon butter to reduce foaming and increase yield. Cook over medium heat at a simmer until the mixture reaches 220 degrees on a candy thermometer.

Step 5: Fill hot, sterilized half-pint or quarter-pint jars with jelly, leaving 1/4-inch headspace. Process for 5 minutes in a boiling water bath. Let jars sit on counter until cool and jelly is set.

Food on 08/13/2014