Crab Jam Or Jelly Recipe
Pare and core the crabs; to fifteen pounds of crabs take ten pounds of
sugar, moistened with a little water; boil them well, skimming the top.
When boiled tender, and broke to the consistency of jam, pour it into
your pans, and let it stand twenty-four hours. It is better the second
year than the first. The crabs should be ripe.
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