Sure, you can do your jelly in pints. NCHFP - same 5 minute water bath as the half pints. But, why not process them 10, then you won't have to sterilize the jars. I BWB most of my jams and jellies any more for the 10 min period using just clean washed, not sterilized jars - less than 10 min and the sterilizing is required. If it makes a difference at all in the finished product, no one here has finely tuned tastes enough to notice - maybe more a jam expert will have another idea.

Just happened to think where I was, I don't post here frequently and you may not know me :)

But the unsterilized jars being acceptable for 10 minutes boiling water bath isn't a new or made up idea, it's approved -

Here is a link that might be useful: nchfp Nat'l Center Home Food Preservation

Thanks for the good info.

The sterilizing wasn't a problem; I sterilize all my jars, but I just couldn't find any info if I could put jelly in pint-size jars. All the recipes and instructions I've found call for 1/2 pint jars.

So, I can take my crab apple juice, add the sugar and make the "jelly," pour it into sterilized, full-pint jars, lid and ring them, and waterbath for 10 minutes. Right?!

Depending on your altitude, you could do as you described above and process (boiling water bath) full pints for as few as 5 minutes, just as you would half pints. But I do forget not everyone is at sea level as I am so here is the approved tested chart:

Same timing, half pints or pints. You cannot go wrong following directions from NCHFP.

Here is a link that might be useful: Process crabapple jelly

I make my jellies for gifts in the smaller jars, but that for home use--I always put into pints.

Re: sterilizing--sterilizing can be accomplished by running your jars through the dishwasher so the cycle is done just when you'll need them--as long as your dw has a heating element. Have been doing it that way for years, myself--kills two birds with one stone--the jars need washing anyway, this way they're washed and sterilized simultaneously