Crab Apple Jelly

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Crab Apple Jelly. How do you like you like your Crab Apple Jelly – as it comes? with added chillies? with added cloves? This is one of those recipes you can have some fun with.

As this is a jelly the amount of sugar you use will depend on the amount of juice that you get from the fruit.

How to make Crab Apple Jelly – what you need

  • Crab Apples
  • Jam Sugar
  • Lemon
  • Jelly Straining Bag
  1. Chop your crab apples into halves or quarters depending on their size, no need to peel or core as everything is strained.
  2. Place your apples in a large pan with sufficient water to cover cook until soft and pulped, bring to the boil and then allow to simmer until soft and pulped, stir a few times to encourage them to break down
  3. Set up your straining bag and start to strain the apples to get the most juice leave overnight, don’t squeeze, this could give you ‘cloudy’ jelly
  4. Place 3 plates in the fridge to test your jelly for setting
  5. Measure the juice extract and place back in a large pan, add sugar on a ratio of 0.5 kg of sugar  to 0.5 litres of juice (1lb sugar to 1 pint juice)
  6. Add your lemon juice
  7. Stirring constantly bring to the boil for 10- 15mins test for setting point by placing a teaspoonful on a cool plate, place back in the fridge, if it is set as you draw your finger down the jelly will wrinkle 
  8. Once set place in sterilised jars.

 

Variations

  • Crab Apple Jelly with Chillies, add chopped and a few whole chillies just before setting
  • Crab Apple Jelly with Cloves, add cloves just before setting

The flavour becomes more intense over time

Crab Apple Jelly can be eaten with cheese, meats, spread over sausages and burgers, or have as a spread on some home made bread.

For more Apple recipes find out what we made in Apples Day 1 and Day 2. If you like Jams and Jellies, try my Blackberry Jelly, Plum Jam and Damson Jam

How are you going to make yours? Let me know

 

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