Easy Crab Apple Jelly is sweet, tangy and delicious, the perfect way to preserve crab apples! It doesn’t require a jelly bag, stand, upturned stool or kitchen doorknob, just a colander and a pair of tights, muslin or tea towel set over a pan. It couldn’t be easier!
In early September I went off looking for elderberries and came across several crabapple trees in a nearby park.
After a quick web search, I realised that the yellowish crab apples with a pink tinge weren’t going to be ripe yet so I left them alone.
Hence, I went back in early October when all the crab apples had ripened and turned a lovely dark pink and almost looked like cherries.
I picked a bag full and stored it in my fridge for 2 weeks until I had time to develop a crab apple recipe!
My crab apple jelly uses just 3 ingredients, crab apples, sugar and a lemon. I added a lemon for a bit of tang, and brightness and it also provides additional pectin for a quicker set.
Where can you find crab apples?
Crab apples aren’t available in the supermarket but they grow on trees in gardens or can be foraged in woods, parks etc.
When are crab apples ready for picking?
Crab apples ripen from late September to October. They range in colour according to variety from yellow to red and anything in between.
How do you know if crab apples are ripe?
The best way to tell if a crab apple is ripe is to cut it in half and if the seeds are dark brown then you know it’s ripe.
Can you eat crab apples?
When ripe they taste tart but with a familiar hint of sweetness you get from dessert apples, so they’re not an eating apple.
Why are crab apples good for jelly making?
Crab apples are perfect for jelly making as they are naturally high in pectin which is necessary for setting.
Do you need to remove the stems from the crab apples to make jelly?
No, as long as you wash the crab apples thoroughly this is an unnecessary step that would take up valuable time as they don’t detach easily.
How do you prevent jelly from going cloudy?
Never squeeze the pulp in the jelly bag or the result will be cloudy and not beautifully clear jelly!
How do you stop jelly setting before you pot it up?
Once your jelly has reached setting point keep your jelly on the lowest heat which will prevent the jelly from setting before it reaches the jars.
Serving Suggestions for Crab Apple Jelly
Crab Apple Jelly is the perfect accompaniment to lamb, pork, game, cheese or just spread on bread and butter like jam.
Why is it best to use smaller jars for jelly?
It’s best to use smaller jars to store jelly to avoid it breaking up with use and going runny over time.
How long will Crab Apple Jelly keep for?
Crab Apple Jelly can be stored in a cool dark place for up to a year.
Once opened, it should be kept in the fridge and consumed within a few months.
Additional Ingredients
If you’d like to spice things up add cinnamon sticks or cloves to the recipe.
How do you make Easy Crab Apple Jelly?
The full recipe is at the bottom of this post.
- You will need crab apples, a lemon and sugar (the amount of sugar will be determined later).
- Remove beards from crab apples (leave stems) and wash.
- Halve crab apples and slice lemon.
- Place in a preserving pan or similar heavy-based saucepan (large pot) with cold water.
- Bring the pan to a boil then simmer on medium heat for 25 – 30 mins, crushing crab apples as they cook.
- Once the crab apples are pulpy, remove them from heat.
- Strain crab apples in a jelly bag or use my hack for using a pair of tights (see notes in the recipe below). Let the juice drip overnight into a large bowl.
- The result will be pink juice.
- Add 450g granulated sugar for every 575 ml of juice (78%). I ask Google to do the math:-)
- Place pan over low heat and stir until sugar has completely dissolved.
- Bring to a rolling boil on a high heat.
- Either use a digital thermometer to test when 105C is reached, see when a drip of jelly will hang on the back of a wooden spoon (drip test) or time for 20 mins.
- Remove the pan from heat and test a few drops of jelly on a cold plate for the wrinkle test. If the setting point has been reached the jelly will wrinkle when a finger is pushed through it.
- If ready, place the pan over a low heat and skim off the scum. (You don’t want it set yet).
- Pot up hot jelly into hot sterilised jars using a ladle and jam funnel.
- Place lids on immediately.
More Jelly Recipes
If you need more jelly recipe inspiration after making my Easy Crab Apple Jelly then here are some more recipe ideas:
- Rosehip & Apple Jelly (can also be made with crab apples)
- Easy Blackberry & Apple Jelly
- Gooseberry, Apple & Mint Jelly
- Quince Jelly
- White Currant Jelly
- Easy Redcurrant & Port Jelly
- Raspberry Mint Jelly
I’m sure you’ll love my Easy Crab Apple Jelly recipe, my dad raved about it and said it brought out the flavour of his roast lamb and my neighbour enjoyed hers with cheese and biscuits!
Pin for later!
Leave a comment and rating below when you’ve made this recipe; I love getting your feedback! You can also share your pictures by tagging @FabFood4All over on Instagram.
Easy Crab Apple Jelly
Equipment
- Colander
- Large bowl
- Preserving pan (or similar)
- long wooden spoon
- Potato masher (optional)
- Digital thermometer (optional)
- Slotted spoon
- jam funnel
- 8 small glass jars with lids
Ingredients
- 2 kg crab apples halved (washed & drained, beards removed, leave stems in tact)
- 1 unwaxed lemon sliced
- 1.365 kg granulated sugar approx., will vary, see instructions below
- 2.5 L water
Instructions
- Place the halved crab apples, lemon slices and 2.5 litres of water into a preserving pan or similar.
- Bring to the boil and then simmer for 25 – 30 mins until pulpy. Use a potato masher or side of a wooden spoon to squash the crab apples as they cook.
- Pour the fruity liquid into a jelly bag (or see my hacks in Notes section if you don’t have one) and leave to drain over a large pan or bowl overnight. Do not, repeat not, squeeze the bag or you will have cloudy jelly.
- The next day, measure the juice (mine yielded 1.75 L).
- Pour juice into a preserving pan with 450 g of granulated sugar for every 575 ml of juice. The easiest way to work this out is to calculate 78% or your juice figure which will give you your sugar weight. Tip: ask Google to do the maths!
- Place the pan over a gentle heat and stir until all the sugar has dissolved. The pan must not bubble. Drag a wooden spoon over the pan to check there are no more sugar crystals.
- Bring the pan to a rolling boil, stirring frequently until setting point is reached, which is 105 C. My jelly reached this stage at 21 mins but this will vary so if you don’t have a digital thermometer best to check a few minutes before.
- Remove the pan from the heat and test for set by placing a few drops of jelly on a chilled sauce and place in fridge for 30 seconds.
- The jelly is ready if a crinkle forms when you push your finger through it. If it’s not ready, carry on boiling for a minute at a time and re-test until set is achieved.
- Put the jelly on a low heat and remove any scum with a slotted spoon as the jelly otherwise the jelly will start to set and this process will become difficult.
- Keep over a low heat and pots up into sterilised jars to stop the jelly setting before it reaches the jars. Small jars are best, I filled nearly 8.
- Place lids on immediately and allow to cool.
- Store in a cool, dark place where it will keep for 1 year. Once open store in the fridge and use within a few months.
Valarie Case
How many cinnamon sticks and/or cloves are recommended?
Camilla
Hi Valerie, I’d say 1 cinnamon stick or 6 – 8 cloves would be about right.
Dana
I am eating the fruits of my labor for breakfast and it is delicious. I love your recipe!! Super easy. Thanks for sharing.
Camilla
So happy to hear that Dana, thank you so much for your feedback:-)
M Miller
If I read your instructions correctly, there is no need to “can” the jars in a hot water bath? The jars will seal properly, on there own, without this step? Please confirm.
Camilla
Yes, you put hot jelly, into hot jars and as they cool, a vacuum is formed, thus sealing the jar:-)
Anne
Hi,
I am going to try your recipe this weekend and I have a question that may be obvious to many. When you say remove the beards, what do you mean? I tried googling and I can not find an answer.
Best,
Anne
Camilla
Hi Anne, in the photo of crab apples under the heading “HOW DO YOU MAKE EASY CRAB APPLE JELLY?” on the right you’ll see the brown “beards” that need removing. It’s basically the the area opposite the stalk end. Not sure if I invented this term, perhaps I did:-)
ANne
Thanks!!
Minniemurra
I looked it up and other cooks refer to them as ‘the blossom ends’
Camilla
Thank you, you learn something new every day. I’ve never seen that term in any recipes I’ve come across or probably would have adopted:-)
Sharon
I am visiting my daughter and her crab apple tree is laden with fruit. I am trying your recipe tomorrow!
Camilla
Wonderful Sharon, do let me know how you get on:-)
Sonja
Help! My juice and sugar mix began to form scum after about 10 minutes and just slid through the slotted spoon. Any idea what I did wrong?
Camilla
Hi Sonja, you didn’t do anything wrong. However you only attempt to remove the scum right at the end as per recipe instructions when the jelly is thick, that’s why you had trouble with it slipping through the spoon if you were trying to remove after 10 minutes.
Bernard Van Nuil
Very good but I am about to give you a puzzler.I am a Diabetic don,t use sugar I use Splenda granules sugar substitute, what would the equivalent measure to make the jelly
Camilla
Hi Bernard, I’m afraid I have no idea. I would suggest perhaps doing a test run and going by taste as you go along. I don’t eat sweeteners so am not much help and don’t know if they would even work as sugar is what helps to preserve jellies and jams. So whatever you make would have to been stored in the fridge and eaten fairly quickly.
Sara Richards
We moved house and we have a pear tree two apple trees and out very own crab apple tree which have all been prolific this year. Lots of jelly and chutney to come. Next doors plums look ok as well!!
Camilla
That’s wonderful Sara. I just have a Breaburn tree that my daughter planted as a pip and only just moved it from a pot to the ground last year. It has never flowered so I’m crossing everything for next year and to have an apple or two!
Anthony Allen
this is my second time following this recipe and everyone I give the jelly to loves it.
Camilla
Excellent, don’t forget to share your pics with me on social tagging @fabfood4all I love seeing my recipes come to life:-)
buttler
Hi there, Your recipe looks great, going to try it now. If I seal with paraffin wax does that mean I won’t have to do a hot water seal? Or can I omit the wax and do the hot water seal?
Camilla
Hi, just follow the recipe exactly as it’s written. No more, no less.
Beth
How lovely this jelly is! I remember foraging for crabapples as a little girl, and wish I knew where to find them these days. Love the simple recipe and great tips.
Camilla
Thank you Beth. I find the best way to find fruit to forage is to ask in a local Facebook group. You’ll often get a direct reply so that the location stays semi secret:-)
Janice Pattie
I love crab apple jelly, my neighbours used to have a tree, but they took it down. I’m tempted to plant one myself as it really is exceptional. Your jelly looks incredible so colourful and delicious.
Camilla
Thank you Janice:-) I think planting a crab apple tree would be a great idea, I’d really love one but just don’t have the space.
Choclette
Crab apples give jelly a lovely flavour and colour too. Yours looks gorgeous. Well done for spotting a crab apple tree. I was hoping to find some for my hedgerow jelly, but didn’t have any success. But there is always next year.
Camilla
Thank you Choclette, hope you find some next year:-)
Kavita Favelle
I’ve never actually harvested crab apples before, so I must look for them next year. We love making fruit jellies including apple but not yet crab apple!
Camilla
It was my first time with crab apples but strangely I knew what they were when I stumbled across them. Well worth seeking out:-)
Chloe Edges
Really interesting, I’m still yet to try making jelly and I’m not sure where I’d find crab apples round here but I’ll certainly be keeping my eye out next year. I like the idea of something a bit different to serve with lamb!
Camilla
Thanks Chloe. I put off jelly making for years as it just sounded a real faff that involved a jelly bag or upturned stool. It’s really easy in fact:-)