This crab apple jelly recipe is ideal to use up your crab apples if you have an abundance in your garden.
4 ingredients8 steps
Egg-Free Recipes
Dairy Free Recipes
Gluten Free
Nut Free
Vegetarian
Vegan Recipes
Method
Step 1
Wash the apples and remove the stems. Cut into chunks and put into a large open pan. Add water to cover.
Ingredients for this step
1kgCrab apples
100mlWater (to cover)
Step 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.
Ingredients for this step
1Lemon(s)
Step 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.
Step 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.
Step 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.
Ingredients for this step
600gBillington's unrefined golden granulated sugar
Step 6
Skim the surface regularly with a clean metal spoon to remove any scum, for a clear jelly.
Step 7
As soon as the jelly has reached setting point, spoon into jars. Do not delay, as it will start to set.
Step 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.
Ingredients
MetricImperial
For The Jelly
1kgCrab apples
1Lemon(s)
100mlWater (to cover)
600gBillington's unrefined golden granulated sugar
Utensils
Large preserving pan
Muslin cloth
Sterilised jars and lids
Nutritional information per 20g serving
Energy 58cal
Fat 0g
of which Saturates 0g
Carbohydrates 14g
of which Sugars 14g
Protein 0g
Salt 0g
12 Baker Ratings
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
