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Crab apple jelly

By letardis (GoodFood Community)
  • Rating: 4 out of 5.17 ratings
  • Preparation and cooking time
    • Total time
    • Plus time to strain overnight.
  • Easy
  • Makes Jars
Use the crab apples from the garden - they're not readily available commercially - to make this delicious recipe


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


  • STEP 1
    Wash the apples, removing any bruised fruit. Put in a saucepan, fill with water to just cover the apples.
  • STEP 2
    Bring to the boil and simmer until the fruit is soft (about 30 minutes).
  • STEP 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.
  • STEP 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.
  • STEP 5
    Keep at a rolling boil for 40 minutes, skimming off the froth. To test the set, chill a dessertspoon in the refrigerator.
  • STEP 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.
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    Rating: 4 out of 5.17 ratings
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