Name: Crab Apple Jelly Recipe
Prep time: 15 min
Cook time: 30 min
Total time: PT-490638H30M9S
Cuisine: British
Ingredients: 1½ kg crab apples; 1 lemon, zest pared and half juiced; around 450g white caster or granulated sugar (3/4 the weight of the extracted juice); Water (equal quantity to crab apples by weight); Jelly bag

Jump to Recipe

Introduction

Crab apple jelly is a beautifully clear and tangy preserve that captures the unique tartness of crab apples. It’s perfect for spreading on toast or serving alongside cheese. This recipe guides you through making a smooth, flavorful jelly that’s a wonderful addition to your pantry.

A clear glass bowl filled with bright orange jelly that has a chunky texture, with a silver spoon resting inside. Behind it, there is a glass jar filled with the same orange jelly and ice cubes at the top. Next to the jar are small red-orange crabapples with green leaves still attached, sitting on a worn wooden round board. A clear glass salt shaker with a metal top is placed behind the bowl, and the background shows a wooden window frame and a white wall, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1½ kg crab apples
1 lemon, zest pared and half juiced
around 450g white caster or granulated sugar
water (equal quantity to crab apples)

Instructions

Step 1: Wash and drain the crab apples, then cut them in half and place in a large heavy-based saucepan. Add an equal quantity of water and the pared lemon zest.
Step 2: Bring to the boil, then reduce the heat and simmer for 20-25 minutes until the apples become pulpy. Stir occasionally with the back of a wooden spoon to help break down the fruit.
Step 3: Remove from the heat and allow to cool slightly. Place the fruit pulp in a jelly bag and let the juice drip through into a large bowl. This may take several hours or overnight for best results. Avoid pressing the pulp to keep the jelly clear.
Step 4: Put two small sterilised saucers in the freezer for testing the setting point later.
Step 5: Weigh the collected juice and return it to a large saucepan. Add three quarters of the juice weight in sugar (for example, 300g sugar to 400g juice) along with the juice from half a lemon.
Step 6: Stir over medium heat until the sugar is completely dissolved. Increase the heat and boil the mixture hard for about 8 minutes, skimming off any scum.
Step 7: Test the setting point by placing a teaspoon of the jelly on one of the chilled saucers. After a minute, push your finger through it. If it wrinkles, the jelly is ready; if not, boil for another minute and test again.
Step 8: Pour the hot jelly into sterilised jars and allow to cool completely before sealing. Store in a cool, dark place.

Tips & Variations

Using a jelly bag and letting the juice drip naturally ensures a clear jelly without any cloudiness.
For a slightly sweeter jelly, increase the sugar to equal weight of the juice.
Adding a small cinnamon stick or a few cloves during simmering gives a spiced variation.
Always sterilise jars properly to keep your jelly fresh for longer.

Storage

Store crab apple jelly in sterilised, airtight jars in a cool, dark place. Properly sealed, it will keep for up to a year. Once opened, keep refrigerated and consume within a few weeks. Reheat gently if you want to soften the jelly before serving.

How to Serve

A clear glass bowl with a silver spoon inside is filled with bright orange jam that has a sticky, jelly-like texture and small bits of fruit visible throughout, sitting on a round wooden board. Next to the bowl is a clear glass jar also filled with the same orange jam and big ice cubes, shining with a wet, cold look. In front of the jar are several small reddish fruits with green leaves attached, resting casually on the wooden board. Behind the bowl, there is a tall, clear glass salt shaker with a silver top. The whole scene is set against a white marbled surface near a wooden window frame. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular apples instead of crab apples for this jelly?

Regular apples have less pectin and a milder flavor, so the jelly may not set as firmly and won’t have the characteristic tartness of crab apple jelly. It’s best to use crab apples or add commercial pectin if substituting.

Why is my jelly cloudy or doesn’t set properly?

Cloudiness often results from pressing the pulp too hard when extracting juice. To avoid this, let the juice drip naturally through a jelly bag. For setting issues, ensure you boil the jelly to the correct temperature and use the right sugar ratio.