Crab-Apple Jelly

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 4lb crab-apples
  • 2 pints Water
  • 6 cloves
  • Sugar


    Do not peel or core the fruit. Cut into quarters and put into a pan with the water and the cloves. Bring to the boil, and then simmer until the apples are very soft. Add a little more water if the fruit is boiling dry. Strain through a jelly bag and measure the juice. Allow 1 lb sugar to each pint of juice. Heat the juice gently and stir in the sugar until dissolved. Boil hard to setting point and pour into hot jars. Process as usual.