Recipe: Crab Apple Jelly

I was given some crabapples and decided to give it a go!  Another recipe that’s great on toast.  This recipe is my version cobbled from a few different recipes I found on the internet


Crab apples
Cinnamon stick, cloves, lemon peel
450g sugar per 500ml juice obtained


  1. Wash the crab apples and remove the blossoms if still on the fruit.
  2. Place in a large pan and add water until  the crab apples are covered and just starting to float.
  3. Add the cinnamon, cloves or lemon peel if you wish (in a piece of muslin or not as the case may be!).
  4. Bring to the boil and simmer until the fruit has softened and gone pulpy.
  5. Turn out into a piece of muslin or a jelly bag and leave to strain overnight.  It is important not to mash it or squeeze it otherwise the juice will go cloudy.
  6. Measure the juice and pour into a pan and warm it.
  7. Add the correct amount of sugar for the amount of juice you have.
  8. Stir the sugar until it dissolves, heating the juice all the time.
  9. Bring to the boil and then boil rapidly for 10 minutes, removing the scum from the top.
  10. Test for a set (a teaspoon of jelly on a plate that has been in the freezer for 10 minutes – if it wrinkles when you push it with your finger it is set).
  11. If not yet set, boil for a further 5 minutes and test again.  Continue to do this until a set is reached.
  12. Pot into sterlised jars whilst hot.

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