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Crab apple jelly with the ingredients alongside

Crab apple jelly

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus hanging over night and setting time
  • Easy
  • Makes 2 x 320ml jars

Treat family and friends to homemade crab apple jelly – make up jars and enjoy with meat and game, or in cake fillings

  • Easily doubled
  • Easily halved
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Vegetarian
Nutrition: Per tbsp
HighlightNutrientUnit
kcal35
low infat0g
saturates0g
carbs9g
sugars9g
fibre0.2g
protein0g
salt0g
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Ingredients

  • 1½ kg crab apples
  • 1 lemon, zest pared and half juiced
  • around 450g white caster or granulated sugar

Special equipment

  • Jelly bag

Method

  • STEP 1

    Wash and drain the fruit, then cut the apples in half and add to a large, heavy-based saucepan with an equal quantity of water and the pared lemon zest. Bring to the boil, then reduce the heat and simmer for 20-25 mins until the apples are pulpy. Stir occasionally using the back of a wooden spoon to help break down the fruit.

  • STEP 2

    Remove from the heat and allow to cool a little. Place the fruit pulp in a jelly bag and allow the juice to drip through into a large bowl (this will take several hours, so doing this overnight is ideal). If you force the fruit through, this will create a cloudy jelly.

  • STEP 3

    Put two small saucers in the freezer – you will use these to test the setting point of the jam.

  • STEP 4

    Weigh the fruity liquid and return to a large saucepan. Weigh three quarters of sugar to your total liquid amount (for example, if you have 400g of liquid, add 300g of sugar).

  • STEP 5

    Add the sugar to the juice with the lemon juice, and stir over a medium heat until completely dissolved. Turn up the heat and bring the fruit to the boil. Stir occasionally and allow to boil hard for about 8 mins, removing any scum with a spoon. If using a thermometer, you’re looking to reach 105c. If not, check the setting point of the liquid after 8 mins by removing a saucer from the freezer and adding a teaspoon of the liquid to the plate. Allow to sit for a minute, then push your finger through the liquid. If it starts to wrinkle, the jelly is ready. If not, return to the boil and try again after another minute.

  • STEP 6

    Pour into sterilised jars and allow to cool completely. You can sterilise the jars by washing them in hot soapy liquid, rinsing and placing in an oven at 180C/160C fan/gas 4 for 5 mins. Remove carefully and allow to cool. Store in a cool, dark place.

Goes well with

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