Crab Apple Jelly Recipe | BBC Good Food

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Crab apple jelly

Crab apple jelly

Clare Knivett

Save recipeMakes 2 x 320ml jarsEasyPrep: 20 minsCook: 35 minsplus hanging over night and setting timeA star rating of 4.8 out of 5.21 ratingsRateloading...

Treat family and friends to homemade crab apple jelly – make up jars and enjoy with meat and game, or in cake fillings

Easily doubledEasily halvedDairy-freeEgg-freeGluten-freeVegetarianPrintAdSkip to ingredientsAlternativesComplete the dish

Showing items 1 to 3 of 3

Blackberry jelly in a jar with oatcakes and cheese alongside

Blackberry jelly (bramble jelly)

A star rating of 4.1 out of 5.10 ratings

Turn your foraged fruit into this versatile blackberry jelly – it's delicious paired with sharp cheddar or spread over scones. Make sure you use ripe, juicy berries

Redcurrant jam

A star rating of 4.9 out of 5.7 ratings

Have a glut of redcurrants? High in pectin, they're a great ingredient for jams and jellies. If you prefer a seeded jam, simply omit sieving the fruit

Greengage jam

A star rating of 3.8 out of 5.10 ratings

Gather up gorgeous greengages to make a beautiful jam. Using fruit before it’s very ripe has a higher pectin content, so opt for these over softer options

Ingredients

Nutrition

1½ kg crab apples
1 lemon zest pared and half juiced
around 450g white caster or granulated sugar

Special equipment

Jelly bag

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Nutrition: Per tbsp

kcal35
fat0glow
saturates0g
carbs9g
sugars9g
fibre0.2g
protein0g
salt0g

Method

step 1
Wash and drain the fruit, then cut the apples in half and add to a large, heavy-based saucepan with an equal quantity of water and the pared lemon zest. Bring to the boil, then reduce the heat and simmer for 20-25 mins until the apples are pulpy. Stir occasionally using the back of a wooden spoon to help break down the fruit.
step 2
Remove from the heat and allow to cool a little. Place the fruit pulp in a jelly bag and allow the juice to drip through into a large bowl (this will take several hours, so doing this overnight is ideal). If you force the fruit through, this will create a cloudy jelly.
step 3
Put two small saucers in the freezer – you will use these to test the setting point of the jam.
step 4
Weigh the fruity liquid and return to a large saucepan. Weigh three quarters of sugar to your total liquid amount (for example, if you have 400g of liquid, add 300g of sugar).
step 5
Add the sugar to the juice with the lemon juice, and stir over a medium heat until completely dissolved. Turn up the heat and bring the fruit to the boil. Stir occasionally and allow to boil hard for about 8 mins, removing any scum with a spoon. If using a thermometer, you’re looking to reach 105c. If not, check the setting point of the liquid after 8 mins by removing a saucer from the freezer and adding a teaspoon of the liquid to the plate. Allow to sit for a minute, then push your finger through the liquid. If it starts to wrinkle, the jelly is ready. If not, return to the boil and try again after another minute.
step 6
Pour into sterilised jars and allow to cool completely. You can sterilise the jars by washing them in hot soapy liquid, rinsing and placing in an oven at 180C/160C fan/gas 4 for 5 mins. Remove carefully and allow to cool. Store in a cool, dark place.

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Tag » What Can You Do With Crabapples

Crab Apple Jelly Recipe | BBC Good Food

Blackberry jelly (bramble jelly)

Redcurrant jam

Greengage jam

Ingredients

Nutrition

Special equipment

Method

step 1

step 2

step 3

step 4

step 5

step 6

Comments, questions and tips

Rate this recipe

Choose the type of message you'd like to post

Overall rating

Eating well made easy

Explore our recipe app

Eating well made easy

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