Crab Apple Jelly

dorsetcountrylife
2 days ago
3 min read

There’s something undeniably nostalgic about turning a bowl of tart, jewel-toned crab apples into sparkling jars of homemade jelly. Crab apple jelly is one of those old-fashioned preserves that feels both simple and magical—an everyday fruit transformed into a clear, ruby spread that tastes like autumn and tradition. Whether you’ve gathered a basketful from your garden tree or stumbled upon some at a local market, making crab apple jelly is a rewarding way to slow down, savor the season, and create a pantry staple that brightens even the coldest winter mornings. In this guide, we’ll walk through the process step by step, share tips for achieving that perfect set, and celebrate the beauty of this often-overlooked fruit.

What Are Crab Apples — and Why Make Jelly With Them?

Crab apples are small, tart, often-overlooked cousins of the familiar apple. While they may be too sour for eating fresh, they’re perfect for jelly. Their naturally high pectin content helps the jelly set beautifully without adding commercial pectin, and their skins give the finished jelly that gorgeous rosy color people love. If you’ve got access to a crab apple tree, making jelly is one of the best ways to celebrate its fruit.

Ingredients You’ll Need

1 kg crab apples, washed and remove the stems. Roughly chopped (no need to peel or core)
Water, approx 1 litre, enough to just cover the fruit
Granulated sugar (You’ll measure this after straining the juice — typically 600g sugar per litre of juice)
3 or 4 cloves (optional)
Lemon juice (optional) — helps brighten flavor and color

Step-by-Step: How to Make Crab Apple Jelly

1. Cook the Fruit

Place the chopped crab apples into a large pot with cloves if using and add just enough water to barely cover them. Bring to a boil, then reduce to a simmer. Cook for 20–30 minutes, or until the apples are soft and falling apart. Long and slow is good as it brings out that beautiful pink colour.

2. Strain the Juice

Pour the cooked apples and liquid through a jelly bag, cheesecloth-lined sieve, or fine strainer.Let it drip undisturbed overnight.(Resist the temptation to squeeze the bag—you’ll end up with cloudy jelly.)

3. Measure and Sweeten

Measure the strained juice and pour it back into a clean pot. Add sugar in — 600g per litre of liquid. If desired, add 1–2 tablespoons of lemon juice to brighten the color.

4. Boil to the Setting Point

Bring the mixture to a full rolling boil. Cook until the jelly reaches the setting point (220°F or 104°C), or until it passes a spoon/plate test (a droplet wrinkles when pushed).

5. Jar the Jelly

Pour the hot jelly into sterilized jars, leaving 1/4 inch (0.5 cm) headspace. Wipe rims, seal with lids and as the liquid cools a vacuum will be created sealing the jars.

Tips for Perfect Crab Apple Jelly

Pick ripe but firm apples — under ripe fruits have the most pectin. Don’t rush the straining step — clarity is everything in a good jelly. If the jelly doesn’t set after cooling, you can reheat it and boil for a few more minutes. Use a wide, shallow pot — helps the jelly reach the setting point faster.