Crab-apple Jelly

Preparation info
    • Difficulty


Appears in
The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About


  • 4lb/2 kg crab-apples
  • 2 pints/1


Wash the fruit and remove any damaged or bruised pieces. Do not peel or core the fruit, but cut it in quarters. Put into a pan with the water and cloves. Bring to the boil and then simmer until the apples are very soft. It may be necessary to add a little more water if the fruit begins to boil dry. Strain through a jelly bag and measure the juice. Allow 1lb/450g sugar to each pint/500ml of juic