Those are so tiny...I don't blame you for keeping most of it!Takes me 9 hours total but I made some Pacific crabapple jelly. Much of that time is cooking the apples down in water then straining in a jelly bag. Spent well over an hour picking them, then several hours removing stems. Only sugar added then boiled and jarred. It makes a very stiff jelly.
8 half pints all canned up. Mom gets one but the rest are ours. I don't like sharing because of how long it takes. View attachment 2343085 View attachment 2343086
My juicer isn't steam, it shreds the apples to extract the juice...it does a pretty good job!I've thought about pulling out the steam juicer for them. They are so hard I don't think they will work well. It's great for grapes though. We always juiced grapes that way when I was a kid.
They don't taste like the European crabapples. There is a distinctive taste to them. It's a native tree here.
I like European crabapple jelly as well.
I use most of the jams and jellies in yogurt but hubby has sandwiches.