What Is Crab Apple Jelly?
Crab apple jelly is a clear, sweet-tart spread made from crab apples. The small fruit is high in natural pectin. That means the juice can gel into jelly without added pectin. It has a golden or pink colour and a rich apple flavour.
Why Make Crab Apple Jelly?
People make crab apple jelly to:
- Use harvest fruit from trees or foraging.
- Preserve fruit that is too tart to eat fresh.
- Serve with cooked meat, cheese, or bread.
- Can or gift as a homemade preserve.
Many recipes also mention that crab apples are perfect for jelly because of the high natural pectin.
What You Need to Make It
Ingredients
- Crab apples, washed
- Water
- Granulated sugar
- Lemon juice (optional but helps gel and adds brightness) Utopia
Tools
- Large pot
- Jelly bag, cheesecloth, or muslin cloth
- Bowl for juice
- Spoons and ladle
- Sterilised jars for storage
How to Make Crab Apple Jelly
Step 1: Prep Your Fruit
- Wash the crab apples.
- Remove any bad spots.
- You can cut them in half or leave whole. There’s no need to peel or core. bbcgoodfood.com
Step 2: Cook the Apples
- Place apples in a large pot.
- Add just enough water to cover them.
- Bring to a boil, then simmer until very soft (about 20–30 minutes). bbcgoodfood.com
Step 3: Extract the Juice
- Line a colander with jelly bag or cheesecloth.
- Pour cooked apples into it.
- Let the juice drip overnight for the clearest jelly.
- Don’t press the pulp if you want a clear result. bbcgoodfood.com
Step 4: Measure Juice & Add Sugar
- Measure the strained juice.
- Use about ¾ cup sugar for every 1 cup juice (many recipes use this ratio). bbcgoodfood.com
- Add lemon juice if you want slightly sharper flavour.
Step 5: Boil to Set
- Place juice and sugar in a clean pot.
- Stir over low heat until sugar dissolves.
- Bring to a rolling boil.
- Boil until the jelly reaches gelling stage. Test by dropping some on a cold plate – if it wrinkles when touched, it’s ready. bbcgoodfood.com
Step 6: Jar the Jelly
- Pour into sterilised jars while hot.
- Leave a small headspace at the top.
- Seal and cool completely.
How to Tell If Your Jelly Is Ready
Here are common methods from top recipes:
- Cold Plate Test: Put a spoonful on a chilled plate. After a minute, if it wrinkles when you run your finger through it, it’s set. bbcgoodfood.com
- Thermometer: Jelly gels around 105°C (221°F). bbcgoodfood.com
Tips for Success
- Don’t squeeze the pulp too hard: squeezing makes cloudy jelly. Creative Canning
- Use crab apples with good flavor: tart varieties make the best jelly. Utopia
- Adjust sugar by juice amount: measure juice before adding sugar for best setting. bbcgoodfood.com
Serving Ideas
Crab apple jelly pairs well with:
- Toast or crackers
- Soft or hard cheeses
- Glazes for pork, chicken, or game
Storage & Shelf Life
- Room Temperature: If properly sealed and canned, jelly can last 12–18 months. Creative Canning
- Refrigerator: After opening, use within 2–3 weeks. Creative Canning
Common Questions (User Intent Added)
Do I need pectin?
No. Crab apples are naturally high in pectin so most recipes don’t add extra. Creative Canning
What if my jelly doesn’t set?
Re-boil and test again. More sugar, longer boil, or more lemon juice can help. Utopia
Can I use a juicer?
A steam juicer can work but still strain for clarity. Creative Canning
Final Thoughts
Homemade crab apple jelly is simple to make. It uses only a few ingredients and relies on the natural pectin in crab apples to gel. Following clear steps and checking the set helps ensure success. This jelly makes a lovely addition to your pantry and pairs with many dishes.