Renee, The purpose of a water bath canning process is to safely preserve the jelly by killing off any harmful microorganisms that can cause spoilage, including molds, yeasts, and bacteria like botulism. By boiling the filled jars for a specific amount of time, the water bath helps ensure the jelly will remain shelf-stable for a long period.

Even though you may not have done it before with other jellies, it’s recommended to water bath can all fruit-based preserves to reduce the risk of spoilage and ensure your jars seal properly. This step provides an extra layer of food safety, especially when storing your jars for months at a time. You can learn more about canning at the National Center for Food Preservation.

Myrna, The ingredient measurements are listed in the recipe: 3 pounds crabapples, 3 cups water, and 3 cups sugar.

How much sugar to add?

Gaby, It’s ok to simmer with the seeds. They will be removed when strained.