1/2 Photos of Crab Apple Jelly
24 hrs 30 mins
A lovely tangy Jelly, and well worth the effort of making it! I have never made Jelly before and I found this easy recipe on the webb. Having just recently moved into a new house with a large garden we actually "found" a crab apple tree and I was determined to use the ripe fruit. I am so pleased that I did.
My Private Note
7 oz jar
Units: US | Metric
- 1Wash the crab apples. Remove the stalks and cut off the bottom and any bad parts.
- 2Put the crab apples in a saucepan and cover with water. Bring to the boil and simmer for approximately half an hour.
- 3Strain the pulp. Crab apple jelly is normally strained through muslin, which results in a clear jelly and leave it overnight.
- 4Measure the juice and add the sugar. You will need approximately 7 parts sugar to 10 parts juice.?Squeeze the lemon and add to the juice and sugar. Boil the jelly. Skim off any white froth that forms on the surface – this is the stuff that makes the jelly cloudy – so the more you can get rid of, the clearer your jelly will be.
- 5Once the jelly starts the thicken, test it every couple of minutes on the back of a cold spoon. If it sets, it's ready.?Pour into sterilised jars and seal.
- 6Tightly seal while still slightly warm. Store in a cool, dark and dry place.
- 7250g or 8.oz will make approximately 200ml, 6.7 fl oz of jelly).
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Nutritional Facts for Crab Apple Jelly
Serving Size: 1 (58 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 16.8
- Calories from Fat 1
- Total Fat 0.1 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 1.1 mg
- Total Carbohydrate 5.4 g
- Dietary Fiber 1.6 g
- Sugars 1.4 g
- Protein 0.6 g
The following items or measurements are not included: