Crab apple jelly

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• Le Tardis

  15 September 2008

  Le Tardis commented on this recipe

  Using John Downie crab apples gives

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• Le Tardis

  01 October 2008

  Le Tardis rated this recipe

  

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• debikg77

  22 September 2010

  debikg77 commented on this recipe

  good recipe but stolen word for word from the waitrose website

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• Biro

  23 September 2010

  Biro rated and commented on this recipe

  

  I ended up with too much liquid so adding the sugar was a bit of a guess. If I added the 10:7 ratio I'd have needed about 3kg. I put about 900g in and reduced it until it began to set. It turned out great, mine is very strong and only needs a thin layer on your toast.

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• Betsi

  04 November 2010

  Betsi rated and commented on this recipe

  

  The jelly was very easy to make and tastes pretty good. I followed the recipe exactly and put in the 10:7 sugar ratio which has made the jelly too sweet. I will add less sugar in future.

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• Georgie

  25 August 2011

  Georgie rated and commented on this recipe

  

  Yes, it is the Waitrose receipe, but I always check the BBC Good Food site as I find the comments so helpful, so here goes. One of my crab apple trees was loaded with fruit, so I thought I would try C. A. J. to include in my Christmas present home-made-goodie-bag presents. I weighed 4kg of fruit & duly chopped & cooked. The fruit had turned to a wonderful shade of yellow. I had to strain in 2 batches as there was too much fruit for my improvised jelly bag. The juice from the yellow fruit was a very pretty pink! When I measured it, I had 8 pints. I thought 2lb of sugar (sorry, I am old enough to work in imperial) would be insufficient, so I added about 5lb. I had to boil for quite a long time to achieve a set - about 2hrs, but wow, what amazing stuff! The colour is s deep pink, clear as the Ionian sea, and I filled 7 large jars and 6 smaller ones.

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• Granny Jan

  04 September 2011

  Granny Jan commented on this recipe

  I followed this recipe only the other day the result of which (6) jars of the most wonderful crab apple jelly (and this from only two and a half kilos of fruit). However instead of using muslin - which I did not have - I used a 'breathable' bread bag. I make my own bread and always keep a packet of these in the cupboard but additionally, if you buy a store's own cooked bread, they will usually come in one of these thus no need to purchase additional bags! An excellent way of straining the apples.

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• PandS

  20 September 2011

  PandS commented on this recipe

  Just completed 3 batches made from an ornamental (yellow) CA tree. Lovely taste. In haste downloaded an american recipe which measured the filtered juice to sugar by cups in the ratio 1:0.75 with no lemon juice. Very easy! To see end product:- http://s331.photobucket.com/albums/l451/HarbourG/?action=view&current=IMG_5354gh.jpg http://s331.photobucket.com/albums/l451/HarbourG/?action=view&current=IMG_5351gh.jpg

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• Frank

  25 September 2011

  Frank commented on this recipe

  Could anyone tell me how long would the Crab Apple jelly keep for, and pantry or refrigerated? Thanks in advance :)

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• May

  08 October 2011

  May commented on this recipe

  Crab Apple Jelly will keep very well in the pantry/ cupboard, a cool, dark place preferred. I have kept it up 1 Year, I make a batch each year and traditionly, as my parents and grandparents have, use it with roast chicken / turkey instead of red current and cranberry jelly which I would have to buy. I also find my granchildren love it on toast.

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• Annie

  06 November 2011

  Annie commented on this recipe

  This Crab Apple Jelly was easily made but I think there may have been an error in the sugar quantities. I added 3kg of sugar for 5kg of apples. However, the result was delicious and a beautiful clear pink colour, which was amazing as I used yellow crab apples!

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• jan

  21 November 2011

  jan commented on this recipe

  I have just been given an enormous box of crab apples. Do I have to take all the stems off, and they are so tiny do I really have to cut them up?Please help!

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• jan

  21 November 2011

  jan commented on this recipe

  I have just been given an enormous box of crab apples. Do I have to take all the stems off, and they are so tiny do I really have to cut them up?Please help!

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• jan

  21 November 2011

  jan commented on this recipe

  I have just been given an enormous box of crab apples. Do I have to take all the stems off, and they are so tiny do I really have to cut them up?Please help!

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• JeanC

  23 November 2011

  JeanC commented on this recipe

  I left all the stalks and skin on as i too used small apples. They don't get in to the juice so it is ok to do this. I am boiling my jam now. Can't wait to taste it

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• HeatherM

  01 January 2012

  HeatherM rated and commented on this recipe

  

  Great recipe - I agree you need to check the water amount you boil the fruit in - as little as required to cover them - seeing that they float! However, strained overnight through a good old linen napkin the juice was quite clear. We have a weeping crab apple tree which has red apples - sometimes they look like tiny Starking apples! We just wash an pull off the stems, otherwise they are small enough to cook whole. Cooked them in the pressure cooker to a mushy pulp before straining - nice pink pulp! Boiled the juice with the sugar - (was probably a bit too much as our water amount threw out the calculations a little! ) This first batch - as there are many more apples on the tree - we did with a good cup or so of chopped mint to make mint jelly. This is great to have in the fridge for those times whan you need mint for lamb and there is none in the garden! It looks good too as the jelly stays pink with the green mint flecks in it! Super!

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Ingredients

• 4 kg crab apples
• 1 kg caster sugar
• 1 lemon, juiced
• Makes 6 x 500ml jars - or use these proportions.

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Difficulty and servings

Makes 6 jars

Preparation and cooking times

Plus time to strain overnight.

Ingredients

• 4 kg crab apples
• 1 kg caster sugar
• 1 lemon, juiced
• Makes 6 x 500ml jars - or use these proportions.

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