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Member recipe

Crab apple jelly

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(13 ratings)

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Serves 1 - 6 Jars

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

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  • 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

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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 :)
20th Sep, 2011
Just completed 3 batches made from an ornamental (yellow) CA tree. Lovely taste. In haste downloaded an american recipe which measured the filtered juice to sugar by cups in the ratio 1:0.75 with no lemon juice. Very easy! To see end product:-¤t=IMG_5354gh.jpg¤t=IMG_5351gh.jpg
4th Sep, 2011
I followed this recipe only the other day the result of which (6) jars of the most wonderful crab apple jelly (and this from only two and a half kilos of fruit). However instead of using muslin - which I did not have - I used a 'breathable' bread bag. I make my own bread and always keep a packet of these in the cupboard but additionally, if you buy a store's own cooked bread, they will usually come in one of these thus no need to purchase additional bags! An excellent way of straining the apples.
25th Aug, 2011
Yes, it is the Waitrose receipe, but I always check the BBC Good Food site as I find the comments so helpful, so here goes. One of my crab apple trees was loaded with fruit, so I thought I would try C. A. J. to include in my Christmas present home-made-goodie-bag presents. I weighed 4kg of fruit & duly chopped & cooked. The fruit had turned to a wonderful shade of yellow. I had to strain in 2 batches as there was too much fruit for my improvised jelly bag. The juice from the yellow fruit was a very pretty pink! When I measured it, I had 8 pints. I thought 2lb of sugar (sorry, I am old enough to work in imperial) would be insufficient, so I added about 5lb. I had to boil for quite a long time to achieve a set - about 2hrs, but wow, what amazing stuff! The colour is s deep pink, clear as the Ionian sea, and I filled 7 large jars and 6 smaller ones.
27th Sep, 2013
Thanks Sandra, I was about to ask a question on here about actual ratios as obviously the resulting liquid is in either pints/litres but sugar is in lbs/Kgs. I have ended up with 4 litres (about 8 pints) of juice (couldn't say it was clear though - will it clear once sugar added and boiled again?) having used an old net curtain to do the straining overnight, as the fruit was so heavy. I have about eight jars so think I may be needing some more. Can't wait to try it.
4th Nov, 2010
The jelly was very easy to make and tastes pretty good. I followed the recipe exactly and put in the 10:7 sugar ratio which has made the jelly too sweet. I will add less sugar in future.
27th Sep, 2013
I'll try it with less sugar then. Thanks.
23rd Sep, 2010
I ended up with too much liquid so adding the sugar was a bit of a guess. If I added the 10:7 ratio I'd have needed about 3kg. I put about 900g in and reduced it until it began to set. It turned out great, mine is very strong and only needs a thin layer on your toast.


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