Rosehip & crab apple jelly

Rosehip & crab apple jelly

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(5 ratings)

Prep: 30 mins - 40 mins Cook: 1 hr, 15 mins - 1 hr, 25 mins plus overnight straining


Makes 750-1kg
Use up wild rosehips and crab apples in this sparkling jelly preserve - as good on toast as it is with roast meats

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per tbsp

  • kcal24
  • fat0g
  • saturates0g
  • carbs6g
  • sugars6g
  • fibre2g
  • protein0g
  • salt0g
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  • 1kg rosehips
  • 1kg crab apples (or small dessert apples)
    Crab apples on a branch

    Crab apple

    crab app-el

    A tiny sour apple that either grows wild or is cultivated. There are several varieties that grow…

  • 1 small lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • about 800g granulated sugar
  • 2 tbsp clear honey
  • knob of butter



    Butter is a dairy product made from separating whole milk or cream into fat and…


  1. Before you start your jelly, put 2 saucers in the freezer. Thoroughly wash the rosehips and apples. The rosehips will take much longer to cook, so put them in a pan with water to generously cover and bring to the boil. Reduce the heat and simmer for 40 mins, topping up with hot water from the kettle when necessary.

  2. Halve the crab apples (or chop the dessert apples – no need to peel or core) and pare wide strips of peel from the lemon. Add to the pan, with more hot water to cover the fruit. Return to the boil, then simmer for 15 mins until the apples and rosehips are very soft.

  3. Pour the fruit and liquid into a jelly bag and leave overnight to drip through.

  4. In the morning, select a few small jars with lids, wash the jars and lids in hot soapy water, rinse well and put the jars upright in a roasting tin. Heat at 180C/160C fan/gas 4 for 10 mins. Measure the juice and pour into a clean pan. For each litre of juice, add 800g sugar (or 80g sugar to each 100g juice). Add the honey and juice from the lemon.

  5. Bring the mixture slowly to the boil, stirring to dissolve the sugar. Boil hard for 5-15 mins until setting point is reached (see below). Don’t overboil as apples are high in pectin and the jelly should set quickly. Remove from the heat and stir in the butter to disperse the foam on top. Pour into the prepared jars, seal, label and store in a cool, dark place for up to 1 year.

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Comments, questions and tips

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Katie henderson's picture
Katie henderson
1st Nov, 2018
The flavour of the rose hips with the crab apples is stunning! However, This jelly did not set after the stated time and still hasn’t unfortunately despite following the recipe exactly. I am going to pour the liquid back into the pan tomorrow and get it boiling again and potentially add some gelatin as I have not got the heart to get rid of it as the taste is so delicate and delicious.
Katie henderson's picture
Katie henderson
2nd Nov, 2018
I did some me research this morning and instead of Gelatin added the jelly back to the pan in smaller batches then added lemon and a little more sugar and reboild for twenty minutes. The jelly then set properly :). I would recommend boiling the mixture from the offset for about 40 minutes then testing.
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