Description
This Crab Apple Jelly recipe transforms tart crab apples into a clear, delicate jelly that’s perfect for spreading on toast or serving with cheese. The jelly is made by simmering crab apples with lemon zest and juice, extracting their juice overnight, and then boiling it with sugar to the perfect setting point.
Ingredients
Scale
Fruit and Juice
- 1½ kg crab apples
- 1 lemon, zest pared and half juiced
Sweetener
- around 450g white caster or granulated sugar (3/4 the weight of the extracted juice)
Other
- Water (equal quantity to crab apples by weight)
- Jelly bag
Instructions
- Prepare the fruit: Wash and drain the crab apples, then cut them in half. Place them in a large, heavy-based saucepan along with an equal weight of water and the pared lemon zest.
- Cook the fruit: Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes until the apples are soft and pulpy. Stir occasionally using the back of a wooden spoon to help break down the fruit further.
- Extract the juice: Remove the pan from heat and let it cool slightly. Transfer the pulp to a jelly bag and allow the juice to drip into a large bowl. This can take several hours, ideally overnight, to ensure a clear juice without any forced pulp that would make the jelly cloudy.
- Prepare for setting test: Sterilize two small saucers by washing them in hot soapy water, rinsing, and placing them in an oven at 180°C (160°C fan/gas mark 4) for 5 minutes. Remove and cool these as they will be used to test the jelly’s setting point.
- Weigh the juice and add sugar: Weigh the clear fruit juice and return it to a large saucepan. Add three-quarters of the juice weight in sugar (e.g., 300g of sugar for 400g of juice). Add the juice from half a lemon as well.
- Dissolve the sugar and boil: Heat the mixture over medium heat, stirring constantly until all the sugar dissolves. Then, increase the heat and bring it to a rolling boil. Continue boiling hard for about 8 minutes, stirring occasionally and removing any scum that forms.
- Test the setting point: Use a thermometer and look for 105°C. Alternatively, place a teaspoon of jelly on one of the chilled saucers, let it sit for a minute, then push your finger through. If the jelly wrinkles, it’s ready; if not, continue boiling and test again every minute.
- Jar and store: Once the jelly reaches the setting point, pour it carefully into sterilized jars. Allow it to cool completely before sealing the jars. Store in a cool, dark place for best preservation.
Notes
- Allowing the juice to drip through the jelly bag naturally is key to achieving a clear jelly; forcing the pulp will result in cloudiness.
- Testing the setting point using the chilled saucers is a traditional and reliable method if you do not have a thermometer.
- Sterilizing jars and equipment thoroughly before use helps to preserve the jelly and avoid spoilage.
- This jelly pairs beautifully with cheese or as a sweet spread on warm toast.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: British
Keywords: Crab Apple Jelly, Homemade Jelly, Fruit Jelly, Preserves, Spread, British Recipe
