Crab Apple Jelly

  • Total Time

    50m

    • Prep Time

      20m

    • Bake Time

      30m

  • Makes

    0

  • Skill Level

    Easy

  • Dietary Needs

    DF/EF/GF/NF/V/Veg
    • Dairy free
    • Egg free
    • Gluten free
    • Nut free
    • Vegan
    • Vegetarian

  • 12 Reviews

    4 star rating

This crab apple jelly recipe is ideal to use up your crab apples if you have an abundance in your garden.  

Method

  1. Wash the apples and remove the stems. Cut into chunks and put into a large open pan. Add water to cover.

    • 1kg Crab Apples
    • 100ml Water (to cover)

  2. Peel a piece of rind from the lemon, as long as you can. Cut away any white pith with a small sharp knife. Add this to the pan.

    • 1 Lemon(s)

  3. Simmer the apples for 30 mins or so, until the skins are soft. Meanwhile, set a sieve over a large bowl and line it with muslin.

  4. When the apples are cooked, spoon them into the muslin lined sieve and let the juice drip through to the bowl. Squeeze the bag to extract all the juice. If you prefer a perfectly clear jelly, do not squeeze the bag. This may have to be done in batches.

  5. Measure out 1 litre of juice and put into a clean pan. Bring this to the boil, stir in the sugar and boil briskly until setting point is reached.

    • 600g Billingtons Unrefined Golden Granulated Sugar

  6. Skim the surface regularly with a clean metal spoon to remove any scum, for a clear jelly.

  7. As soon as the jelly has reached setting point, spoon into jars. Do not delay, as it will start to set.

  8. Cover with wax paper circles. Take care as it will be very hot. Label, including the date and store in a cool, dark place for up to 6 months. Enjoy at breakfast with bread or croissants.

Let's Bake

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Reviews

  1. 5 star rating

    Using enough water to cover crab apples in the first instance I find this is a great recipe yielding jars of clear, rose coloured clear jelly. Beautiful, and,only that small amendment in the first step and making sure you then top up strained juice to 1 litre in total before the last stages, will yield the perfect jelly that we seek. Thank you Bakingmad xx

  2. 5 star rating

    Very helpful, excellent results!

  3. 3 star rating

    Needed a lot more water

  4. 3 star rating

    Mine turned into toffee in a jar. Recipe needs to tack account of novices like me.

  5. 4 star rating

    As others have stated - 100mls of water is nowhere near enough.
    Make sure the apples are covered with water in the pan otherwise you end up with about 200ml of juice after straining.
    Once the water level was adjusted on the 3rd attempt, it worked well.
    Jam thermometer is a must

  6. 5 star rating

    tried this yesterday, finished off today and it works like a dream, first time I've ever made it ! just did a small batch of two jars but i will be making more.

  7. 2 star rating

    I only got 200ml of juice from mine and it's quite gloopy. Did I do something wrong?
    ________________________________________________
    Hello,

    Sounds like you could do with adding more water. 100ml is approximate, it is more important that the water covers the apples.

    Hope this helps
    Happy Baking!

  8. 5 star rating

    Worked great and tastes amazing! I had to adjust the sugar as I ended up 200ml of liquid short

  9. 1 star rating

    100 mls of water is not sufficient . The recipe instruction are not clear enough and as a novice to jelly making spoilt the batch. Q

  10. 5 star rating

    My first attempt at making jam! Found it a bit tricky to find the setting point but it all worked out and tastes lovely!

  11. 3 star rating

    Good recipe.
    What temperature is setting point? Or how do I know setting point as a beginner?
    _______________________________________________
    A good rolling boil is needed to for a jam/jelly to reach its setting point, a poor boil will often result in a poorly set jam. Once you have reached a full rolling boil it will indicate that a lot of the water that was in the fruit will have evaporated. As the water content of the jam decreases the temperature will rise to just above 100°C / 212°F.
    It is at a temperature of 105°C / 221°F that the jam or jelly will reach its setting point.

    If you don't have a thermometer you can use the wrinkle test, you will want to prepare before you start making the jam/jelly. All you will need is a few heatproof saucers or plates, place them in the freezer to get cold before making the jam/jelly.
    When you think the jam or jelly is just about ready, take one of the plates from the freezer and place a small spoon full of the jam on the plate, leave it to cool for a few minutes on the plate before giving the jam/jelly a small poke. If there is surface tension and the jam wrinkles on the surface you have reached the jam set point. If the jam is still runny or there is still liquid then you will need to return the jam to the heat for an additional 5 – 10 minutes before testing again.
    Hope this helps,
    Happy Baking!

  12. 5 star rating

    Brilliant can't wait to taste

Leave Your Thoughts

Ingredients

  • 1kg Crab Apples
  • 1 Lemon(s)
  • 100ml Water (to cover)
  • 600g Billingtons Unrefined Golden Granulated Sugar

Utensils

  • Large Preserving Pan
  • Muslin Cloth
  • Sterilised Jars & Lids

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