Recipe for Crab Apple Jelly

by Silvana de Soissons22nd September 2014

We are fortunate to have an ancient crab apple tree in the garden which produces dense clusters of small yellow-green crab apples at this time of year. They have a high level of pectin when unripe and small, creating a very delicious jelly.

We eat ours with cheese, cold roast meat or with fruit and yoghurt or on buttered toast or crackers.


Collect about a kilo of crab apples to make two 225g jars.

Wash the apples, removing any stems, leaves and bruised fruit.

Place in a maslin saucepan and cover the apples with water.

Bring to the boil and simmer until the fruit is soft and gluppy (this will take about 20-30 minutes, stirring with a wooden spoon).

Pour the fruit pulp into a jelly bag and let it drip into a jug or bowl. Don’t squeeze the bag as this will make the juice cloudy and you want to get a clean, clear colour.

Measure the juice, and add sugar in a volume ratio of 10 parts juice to 7 parts of sugar, 10:7 volume. Add some lemon juice and bring the liquid to the boil, stirring to dissolve the sugar.

Roll boil the liquid until you reach a set {which could be from 10 – 20 minutes, depending on the level of pectin in your apples - ours took 10 minutes}, skimming off the froth or scum.

To test the set, place a saucer in the fridge for half an hour. Place a small amount of the crab apple liquid on the cold saucer and push it with your finger. If the setting point has been achieved the liquid will crinkle-wrinkle and form a skin.

Spoon into sterilised warm jars, lid and label. Store the jars somewhere cool and dark – a north facing cupboard-larder-room is ideal.



About the Author

Silvana de Soissons is the founder of The Foodie Bugle Shop and its journal. You can follow her on Twitter @SilvanadeS and @TheFoodieBugle and on Facebook and Instagram @TheFoodieBugle