Hi R, if you boiled the crab apples until they went pulpy then you boiled the mixture enough. Your crab apples may have been juicier than mine (incidentally I lost 0.75L liquid). So I would just proceed if that’s the case as the sugar ratio is calculated on the amount of liquid you have left. If your apples stayed whole and you didn’t mulch them down then that’s another story.

can i boil the strained juice again to get it more concentrated?

Hi Kaitlynn, it’s not something I’ve ever timed as I just leave my jars to cool overnight. It would also depend on the temperature of your kitchen/time of year.

Hi Cindy, no you just leave it alone. But if you don’t mind having cloudy jelly it’s up to you.

Aww, thank you so much Anne, that’s so lovely to hear:-)

2025 follow up, I make this Jelly every year and my family loves it! Thank you for sharing this wonderful recipe

Hi Ruth, are you sure you got your calculations right as crab apples are bursting with pectin so you should not have needed to add any more. I always state that you need to boil until the setting point has reached and the chilled plate test is passed. I’m also wondering if you increased the quantity of ingredients as that could more than double the boiling time. I would simple boil the jelly down until it passes the chilled plate test and along the way you can test with a wooden spoon as the last drip poured from it should hang suspended from the spoon. You could also use a digital thermometer and look for a temp of 104.5 C. Hope this helps. Do not add flavoured jello.

Hi Charlotte, if it formed a crinkle on a chilled plate it has reached setting point. If you want, you can pop a jar in the fridge overnight and see if it’s set by the morning, which it should do. Warm jelly will be liquid.

Thanks you for sharing Heather and for your kind words on my jams:-)

Hi, I have been making Crabapple jam in Utah for just shy of 20 years. I couldn’t find anything online about crabapples when I looked back then & was just learning how to make jam. I do mine a little bit different than you and also get that beautiful pink color as well. I juice mine in a juicer. I then pour the juice into a clear plastic bottle so the juice can “settle”. Then if I have time I will make jam in the next few days, otherwise, I freeze the clear plastic bottles (we pick a lot of crabapples) and then make the jam later on in the fall or in the new year when life settles down. I let the bottles thaw in the fridge and there is usually an inch or so of sludge in the bottom of the crabapple juice. I very carefully pour out the juice into a measuring cup and then strain the last few inches of cloudy juice or toss it if I have enough. I have also added clear apple juice if I’m just shy of having enough to make a batch of jam. I usually add 1/2 the amount of sugar to juice and will taste it to see if I need to add more…my husband likes it a bit tart. I also add a lemon or lime to brighten the flavor.
Just thought I would share in case someone doesn’t have time to make it now. Canning season is such a busy time of year❣️

I love all your ideas and pictures of different jams. My husband lived in England for several years and fell in love with the amazing array of jams available.
Heather

A pleasure Sam. For the future there’s a little hourglass where you can search for recipes or check out the Recipes tab and scroll through categories:-)

In reply to Camilla.

Oh haha! Amazing, thank you!

Hi, I have a Blackberry & Apple Jelly recipe here that you could use: https://www.fabfood4all.co.uk/easy-blackberry-apple-jelly-video-tutorial/

I’m looking to make a crab apple and blackberry jam. I love the look of your recipe and was wondering if it could be easily adapted? Let’s say if I did 1kg of apples and 1kg of blackberry’s or perhaps 1.5kg and 0.5kg? Would the rest of the recipe (sugar etc) be the same do you think? Thanks

Hi Ruth, I’m sure it will be fine, any decrease in pectin can be made up for with extra boiling time if necessary.

Hi Susan, I also cut the crab apples in half so I’m confused as to why you are telling me that you do as if this is something I didn’t do? Jellies are great stirred into gravy but I have to admit I usually just serve on the side of my roasts or with cheese. I’ve not tried apple pectin but heard about it when I first started jam making.

I have made crab apple jelly for several years. I cut my crabs in half as there is often a little bug inside which I think was laid at the flowering stage. I often stir a spoonful into pork gravy as an alternative to red currant jelly. Following the advice of a fellow jam maker at church I freeze juice in ice cube trays and use it as an alternative to lemon for fruit that is low in pectin. Works well.

Hi Valerie, I’d say 1 cinnamon stick or 6 – 8 cloves would be about right.

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:-)

I looked it up and other cooks refer to them as ‘the blossom ends’

So happy to hear that Dana, thank you so much for your feedback:-)

I am eating the fruits of my labor for breakfast and it is delicious. I love your recipe!! Super easy. Thanks for sharing.

Yes, you put hot jelly, into hot jars and as they cool, a vacuum is formed, thus sealing the jar:-)

Thanks!!

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:-)

Best,
Anne

Wonderful Sharon, do let me know how you get on:-)

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.

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.

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!

Excellent, don’t forget to share your pics with me on social tagging @fabfood4all I love seeing my recipes come to life:-)

this is my second time following this recipe and everyone I give the jelly to loves it.

Hi, just follow the recipe exactly as it’s written. No more, no less.

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?

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:-)

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.

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.

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.

Thank you Choclette, hope you find some next year:-)