How To Make Crab Apple Jelly
Crab apples, also known as Malus sylvestris, grow on trees and are common in the United Kingdom. These tart apples can be eaten fresh (although sour and sharp) or cooked, but they are often used to make jelly. Crab apple jelly is a great way to use up an abundance of apples, and it makes a tasty addition to toast or bagels. Here’s how to make your own crab apple jelly!
Wild Crab Apple Jelly
Crab apples are small, finely toothed, with oval leaves and small, yellow-green fruits. Orchard varieties tend to have larger fruits and pinker flowers.
A natural form of pectin
This crab apple jelly does not need pectin. Pectin is a substance that helps to thicken jams and jellies. However, crab apple jelly will thicken on its own as it cools. This is because apples contain a lot of natural pectins. Therefore, there is no need to add additional pectin to the jelly.
What is crab apple jelly used for?
Crab apple jelly is most commonly used as a spread or condiment, although it can also be used in pies, pastries, and other desserts. It can be added to sauces and marinades for flavour or simply enjoyed on its own. Some people also use crab apple jelly to make homemade cider or wine. Whatever way you choose to enjoy it, crab apple jelly is a delicious way to add a little sweetness to your life!
What to do with leftover seeds and core from crab apples
Crab cores and seeds are a delicious treat for birds! Just leave them out for the birds to enjoy. In addition to being a tasty snack, crab apples are also full of nutrients that help birds stay healthy. The next time you have some leftover crab apples, don’t discard them – put them to good use by feeding them to the birds!
Ingredients
- 2 kg Crab Apples
- 1.25 litres Water
- 2 tbsp Lemon Juice
- 1 kg Sugar (Granulated )
Green Wild Crab Apple Recipe
TIPS
Don’t be tempted to squeeze the apples through the muslin cloth, as this will make the jelly cloudy. Be patient!
No need to peel or core the crab apples.
Crab apple jelly takes less time to set than it would do with a normal jam and will be runnier. Test it on a cold plate that has been in the fridge. If it wrinkles with your fingertips, it will be ready.
More Crab Apple Recipes
Easy Green Wild Crab Apple Jelly
Equipment
Ingredients
- 2 kg Crab Apples
- 1.25 litres Water
- 2 tbsp Lemon Juice
- 1 kg Sugar (Granulated )
Instructions
- Wash the crab apples and cut off any bad bits. Cut into chunks or slices (no need to peel or core). Place in a large stainless steel pot and add the water.
- Bring to the boil, then reduce the heat for about 30 minutes until mushy.
- Line a colander with a muslin cloth or jelly bag and set it over a large bowl. Spoon in the apple mixture without pressing down and allow to stand for at least 4 hours or overnight until all the juices have dripped out. Do not squeeze it, as this will make the jelly cloudy.
- Measure the apple juice into a clean stainless steel saucepan, and for each 250ml/1 cup juice, add 200g/1cup sugar. Add the lemon juice. Heat gently until the sugar has dissolved, then increase the heat to boiling point. Continue to boil until the mixture reaches 105°-110°c (220-225°f). To test to see if it's ready take a cold plate from the fridge and add a small amount, and wait for a few minutes. It should wrinkle with your fingertips when ready.
- Pour into hot sterilised jars. Seal immediately and allow to cool.
Hi this sounds like a great and easy recipe. I have tiny red crab apples that look like cherries. Will this recipe work the same for them?
Hi, yes, definitely. Crab apples are loaded with pectin, so the red crab apples will work the same.
Thanks so much for the reply, Rachel. I followed your excellent recipe and it came out brilliantly! So happy with the results and it tastes amazing. Beautifully clear thanks to your advice not to squeeze. Your recipe was the easiest out of all the ones I searched for so thank you again.