Crab Apple Jelly

Preparation info
    • Difficulty


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By Roger Phillips

Published 1986

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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 occ