Crab Apple Jelly

This recipe is for one batch. In this video, I prepared more crab apples for several batches of jelly. Enjoy!
Crab Apple Jelly
***Three pounds of crab apples should give you the 4 cups of juice required for this recipe.
Ingredients:
3 pounds of crab apples (make one batch of jelly)
1 pkg (49 g) BERNARDIN No Sugar Needed Fruit Pectin
3 cups sugar
Instructions:
Wash the crab apples well, remove the stems, cut out any bad spots, and trim the blossom ends.
To extract the juice, place the prepared crab apples in a large saucepan with enough water so that the fruit is barely covered.
Bring to a boil over medium-high heat, then reduce to a simmer, and cook slowly until skins have softened, and the juices are released.
Remove the fruit with a strainer or spider, and pour the remaining juice through a damp jelly bag or double layers of cheesecloth. If you want clear jelly, do not squeeze the bag or cheesecloth. If you care more for flavor than appearance, give the bag a squeeze to press out all the flavorful juice. Discard solids or use to make apple butter.
Measure apple juice into a large, deep stainless-steel saucepan. Whisk in No Sugar Needed Fruit Pectin into the juice until dissolved.
Stirring constantly, bring juice to a boil over high heat. Add sugar and return mixture to a boil.
Stirring frequently, boil 3 minutes. Remove from heat. Skim foam.
Quickly ladle jelly into a hot jar to leaving 1/4-inch headspace. Wipe jar rim with vinegar and a clean cloth or paper towel. Centre lid on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Place jars in canner.
When canner is filled, ensure that all jars are covered by at least 1” water. Cover canner and bring water to a full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process -boil filled jars - 10 minutes.
When processing time is complete, remove canner lid; wait 5 minutes, then remove jars without tilting. Cool upright on a protected work surface; leave undisturbed for 24 hours; DO NOT RETIGHTEN screw bands. After cooling check jar seals. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within 1 year.
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