Crab apple jelly
- Clare Knivett
Save recipe
Makes 2 x 320ml jars
Easy
Prep: 20 mins
Cook: 35 mins
plus hanging over night and setting time
A star rating of 4.7 out of 5.23 ratingsRate
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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
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Ingredients
Nutrition
Units:
MetricUS
-
1½ kg crab apples
-
1 lemon
zest pared and half juiced
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around 450g white caster or granulated sugar
Special equipment
- Jelly bag
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Nutrition: Per tbsp
-
kcal35
-
fat0g
low
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saturates0g
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carbs9g
-
sugars9g
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fibre0.2g
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protein0g
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salt0g
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Method
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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.
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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.
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step 3
Put two small saucers in the freezer – you will use these to test the setting point of the jam.
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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).
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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.
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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.
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A star rating of 4.7 out of 5.23 ratings
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