Crab Apple Jelly


Crab apples make a beautiful pink jelly with a lovely flavour – great on scones or toast for tea.


  • 2 kg (4 lb) crab apples
  • granulated or preserving sugar


Wash and cut up (or chop) the crab apples. Place in a preserving pan with water just to cover – about 1.2 litres (2 pints). Bring slowly to the boil, then simmer the fruit gently for about 1 hour. Stir occasionally and mash the crab apples once or twice with a potato masher to really break up the fruit and extract the pectin.

Ladle softened fruit and juice into a scalded jelly bag and allow juice to drip for several hours. Measure the strained juice back into the rinsed preserving pan and for each 600 ml (1 pint) of juice add 450 g (1 lb) sugar. Stir over a low heat until sugar has dissolved and then bring to the boil. Boil rapidly until setting point is reached – about 10–15 minutes. When ready, drain off the heat and skim, then pot quickly in small heated jars. Crab apple jelly sets very fast.

This recipe comes from Katie Stewart.