No image available
Member recipe

Crab apple jelly

  • 1
  • 2
  • 3
  • 4
  • 5
(10 ratings)

Member recipe by


Serves 1 - 6 Jars

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

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.


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


    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

Sign in or create your My Good Food account to join the discussion.
27th Sep, 2013
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).
26th Sep, 2013
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.
1st Jan, 2012
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!
23rd Nov, 2011
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
21st Nov, 2011
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!
21st Nov, 2011
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!
21st Nov, 2011
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!
6th Nov, 2011
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!
8th Oct, 2011
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.
25th Sep, 2011
Could anyone tell me how long would the Crab Apple jelly keep for, and pantry or refrigerated? Thanks in advance :)


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.