Crab Apple Jelly

Name: Crab Apple Jelly
Prep time: 1 h 15 min
Cook time: 2 h 10 min
Total time: 3 h 25 min
Ingredients: 1.4 kg/3 lb 2 oz crab apples; 5 cloves or 2 star anise (optional); 500 g/1 lb 2 oz/2¼ cups granulated sugar per 600 ml/21 fl oz/scant 2½ cups of extract; 500 g/1 lb 2 oz/2¼ cups granulated sugar per 600 ml/21 fl oz/scant 2½ cups of extract

Preparation info

Makes about:
6 x 225 g
jars

Difficulty
Easy
Ready in
3 hr 30

Appears in

The Art of Preserving

By Emma MacDonald

Published 2021

About

Crab apples are not available to buy commercially but you may have them growing in the garden or find them growing wild in parks and woodland. They make a pretty pink jelly that is particularly good served with roast pork or beef.

Ingredients

1.4 kg/3 lb 2 oz crab apples
5

Preserve
Gluten-free
Vegan

Method

Without peeling or coring, cut the crab apples into quarters, discarding any bruised or damaged pieces.
Put the chopped apples in a preserving pan and add enough water to cover them. If you like, add the cloves or star anise for added flavour. Bring to the boil, then reduce the heat and simmer gently for about 1½ hours until the crab apples are soft. Stir from