Crab Apple Jelly

Recipe by JoyfulCook
READY IN: 24hrs 30mins
YIELD: 1 7 oz jar




  • Wash the crab apples. Remove the stalks and cut off the bottom and any bad parts.
  • Put the crab apples in a saucepan and cover with water. Bring to the boil and simmer for approximately half an hour.
  • Strain the pulp. Crab apple jelly is normally strained through muslin, which results in a clear jelly and leave it overnight.
  • Measure the juice and add the sugar. To every 4 cups of juice add 3 cups of sugar. 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.
  • Once 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.
  • Tightly seal while still slightly warm. Store in a cool, dark and dry place.
  • 250g or 8.oz will make approximately 200ml, 6.7 fl oz of jelly).


“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.”