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Member recipe

Crab apple jelly

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(7 ratings)

Member recipe by

Cooking time

Plus time to strain overnight.

Servings

Serves 1 - 6 Jars

Use the crab apples from the garden - they're not readily available commercially - to make this delicious recipe

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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.

Method

    1. Wash the apples, removing any bruised fruit. Put in a saucepan, fill with water to just cover the apples.
    2. Bring to the boil and simmer until the fruit is soft (about 30 minutes).
    3. Pour the pulp into a jelly bag or several layers of muslin and let drip overnight into a pan. Do NOT squeeze the bag or it will make the juice cloudy.
    4. The next day, measure the juice, and add sugar in the ratio of 10 parts juice to 7 of sugar. Add some lemon juice, then bring to the boil, stirring to dissolve the sugar.
    5. Keep at a rolling boil for 40 minutes, skimming off the froth. To test the set, chill a dessertspoon in the refrigerator.
    6. When the jelly is set, it will solidify on the back of the spoon. Pour into warm, sterilised preserving jars and tightly seal while still slightly warm. Store in a cool dark place.

Comments, questions and tips

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Comments

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cotic-soul's picture

Good recipe, made lovely clear crab apple jelly. My apples were the tiny little ones, the size of cherries so I left the stalks on and didn't cut them up, just gave them a good wash and it was fine.

Wol's picture

I found that a litre of the strained juice weighed about 1.2kg, so added 0.85kg sugar per litre of juice. The liquid, which had been cloudy, rapidly became transparent, throwing a scum to the surface which I have removed. It does seem to take a long time to reach a setting point, however, so probably I either need to add more sugar or try to use less water initially?

harrypitt's picture

I now have a very thick very dark syrup. Couldn't get it to set and boiled for a very long time.I reckon I used too much water. Recipe should state exactly how much water to use. The recipe says to just cover the crab apples with water. This is impossible as the apples float! Next time I'll use the recipe in the Women's Institute book
Harry Pitt

Wol's picture

Hold the apples down with a plate or similar before adding the water. (But remove it before you start cooking!)

jocouchman's picture

I didn't care if the jelly was cloudy, and was in a hurry, so I *squeezed* all the juice out as hard as I could in 10 minutes, instead of overnight. And the jelly is barely cloudy at all. A bit hazy, but still looks gorgeous.. and I got twice the amount of jelly given in the recipe. So visual perfection cuts the yield in half. And I have a feeling that the scum disperses naturally if you don't remove it. And if it's for personal consumption, what does it matter if it has bubbles on top?

Gilliebm's picture

I gather there are loads of crab apples around at the moment. I was taught that if you had a lot of Scum when boiling jam/jelly to add a little butter and it reduces it a lot and it does work. Also have added Rosemary and mint to the Crab apple jelly and that is delicious with meat.

Arkdove's picture
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Just made a batch of this from 4 Kgs of fruit (destalked and halved to avoid any bruising) and had 4 litres of juice strained overnight in some old net curtains. I only added 2 Kgs of jam sugar (so I didn't bother with the lemon juice) and had to rolling boil for 1.5 hours to get a set. There was so much scum (not what I was expecting!) which I removed every 15 minutes whilst boiling. I got seven good-sized jars of lovely, dark rose-coloured clear jelly with a slight sharpness as I didn't want it to be over-sweet. One thing I learned is that it's difficult to do farmhouse cooking in a terraced house kitchen with only 3 square feet of worktop to work on!! I have very large pans but I think I'll be doing my next batch at the neighbours' whilst they are away on holiday (with their permission of course).

tastetest's picture

I'm delighted with the results of this recipe. It was my first time making crab apple jelly and it turned out very well. I couldn't use 4 kg of apples as they just wouldn't fit in my pressure cooker (that's the biggest pot I have) so I halved the recipe and it turned out great. It's tricky to skim off the froth before putting them in jars. The resulting jelly is lovely and tart. Just right I think. I made three and a half pots from 2 kg of apples.

dragonglass's picture
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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!

jeancawthorne's picture

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

wagstaff's picture

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!

wagstaff's picture

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!

wagstaff's picture

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!

princessannie's picture

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!

elsiemayvyse123's picture

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.

waddafeelin's picture

Could anyone tell me how long would the Crab Apple jelly keep for, and pantry or refrigerated?

Thanks in advance :)

jankedge's picture

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.

sandra25's picture
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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.

Arkdove's picture
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Thanks Sandra, I was about to ask a question on here about actual ratios as obviously the resulting liquid is in either pints/litres but sugar is in lbs/Kgs. I have ended up with 4 litres (about 8 pints) of juice (couldn't say it was clear though - will it clear once sugar added and boiled again?) having used an old net curtain to do the straining overnight, as the fruit was so heavy. I have about eight jars so think I may be needing some more. Can't wait to try it.

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