wikiHow is a “wiki,” similar to Wikipedia, which means that many of our articles are co-written by multiple authors. To create this article, 18 people, some anonymous, worked to edit and improve it over time.
wikiHow marks an article as reader-approved once it receives enough positive feedback. In this case, 100% of readers who voted found the article helpful, earning it our reader-approved status.
This article has been viewed 202,690 times.
Learn more...
Do you have a crab apple tree that's bursting with fruit, but have no idea what to do with it all? There aren't many recipes around for crab apples, but this jelly is so delicious that even if there were you wouldn't want to waste any crab apples trying them.
Ingredients
- Crab apples (250g, 8.1oz will make approximately 200ml, 6.7 fl oz of jelly)
- Water
- Sugar (superfine or caster)
- 1 lemon
Steps
-
1Pick the crab apples. Crab apples aren't normally available commercially, so you'll probably have to find a crab apple tree and pick them yourself. However, don't hesitate to try the local farmer's market as someone might be selling them or can get some for you.
-
2Wash the crab apples. Remove the stalks and cut off the bottom and any bad parts.Advertisement
-
3Put the crab apples in a saucepan and cover with water. Bring to the boil and simmer for approximately half an hour.
-
4Strain the pulp. Crab apple jelly is normally strained through muslin, which results in a clear jelly, but if you don't have any and don't mind the jelly being cloudy, you can use a fine sieve. If straining through muslin you will need to leave the pulp to strain in its own time (if in doubt, leave it overnight), as squeezing it to speed up the process will result in a cloudy jelly.
-
5Measure the juice and add the sugar. You will need approximately 7 parts sugar to 10 parts juice.
-
6Squeeze the lemon and add to the juice and sugar.
-
7Boil the jelly. Skim off any white froth that forms on the surface – this is the stuff that makes the jelly cloudy – so the more you can get rid of, the clearer your jelly will be. Once the jelly starts the thicken, test it every couple of minutes on the back of a cold spoon. If it sets, it's ready.
- If you have a thermometer, the jelly should set at around 105ºC, 221ºF.
-
8Pour into sterilised jars and seal. Tightly seal while still slightly warm. Store in a cool, dark and dry place.
Community Q&A
-
QuestionCan I make the liquid one day and jelly the next?
Community AnswerYes, and it is easier that way. Cook the apples, then set up your jelly bag or cheese cloth strainer system, so you catch the drip overnight. Refrigerate the juice and finish on day two. Do the picking, cutting, and gentle mashing on day one, and the jam cooking and jarring on day two. Also do marmalade overnight. It makes the whole procedure easier. -
QuestionDo l have to add Certo to make crab apple jelly?Community AnswerNo, you don't have to add Certo or any other pectin for this recipe. (You could do so if you would prefer though!)
-
QuestionMy jelly is still runny. Is there anything I can do to make it gel?
Community AnswerAdding pectin or sugar that contains pectin (jam sugar) will help to set the jelly.
Warnings
- Take care and caution when transferring the jelly into the jars.The boiled jelly will be extremely hot and can easily cause burns.⧼thumbs_response⧽
Things You'll Need
- Knife
- Saucepan
- Sieve
- Spoons (put a couple of these in the fridge before you start, to use to test the jelly)
- Muslin
- Measuring jug
- Lemon juicer
- Sterilized jars
About This Article
To make crab apple jelly, start by cutting the stalks and bottoms off of some crab apples. Then, place the crab apples in a pot and cover them with water before bringing the water to a boil. Next, once the water starts boiling, reduce the heat and simmer the apples for 30 minutes. After 30 minutes, strain the juice through a muslin or fine sieve, and add 7 parts sugar for every 10 parts juice. Finally, add some lemon juice and boil the mixture until it thickens. To learn how to store your crab apple jelly, scroll down!
