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Recipes With Crab Apple Jelly: Easy Sweet & Savory Ideas
Chef Sarah Hasan

Crab Apple Jelly Recipe

This Crab Apple Jelly Recipe is a classic fall preserve made with fresh crab apples, sugar, and water. The jelly has a beautiful ruby color and a sweet-tart flavor that tastes amazing on toast, biscuits, or scones. Because crab apples are naturally high in pectin, this recipe creates a perfect jelly texture without needing added pectin.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 48 tablespoons
Course: Condiment
Cuisine: American
Calories: 66
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pounds crab apples washed and trimmed
  • 5 cups water
  • 3½ cups granulated sugar adjust based on juice amount
  • 1 tablespoon lemon juice optional but helps flavor and color

Equipment

  • Large pot
  • Jelly bag or cheesecloth
  • Colander
  • Candy thermometer
  • Potato masher
  • Canning funnel
  • Ladle
  • Jar lifter
  • Sterilized mason jars with lids

Method
 

  1. Wash the crab apples well and remove stems. Cut the apples in half or quarters so you can check the inside of the fruit.
  2. Place the prepared apples into a large pot and add water. Bring the mixture to a boil over medium heat, then reduce the heat and simmer for about 15–20 minutes until the fruit becomes soft.
  3. Lightly mash the apples using a potato masher to help release the juice. Do not over-mash because too much pulp can make the jelly cloudy.
  4. Line a colander with a jelly bag or cheesecloth and place it over a large bowl. Pour the cooked apple mixture into the cloth and allow the juice to drain naturally for 2–3 hours. Avoid squeezing the pulp if you want clear jelly.
  5. Measure the collected juice and pour it back into a clean pot. For every 1 cup of juice add about ¾ to 1 cup of sugar depending on how sweet you prefer the jelly.
  6. Bring the juice and sugar mixture to a rolling boil while stirring occasionally. Continue cooking until the temperature reaches about 220°F (104°C) or until the jelly passes the cold plate test.
  7. Skim any foam from the surface. Carefully ladle the hot jelly into sterilized jars using a funnel, leaving about ¼ inch headspace.
  8. Seal the jars with lids and process them in a boiling water bath for about 5–10 minutes if you want long-term storage.
  9. Remove the jars and allow them to cool completely at room temperature. Once sealed, store the jars in a cool pantry or refrigerate after opening.

Notes

Do not squeeze the fruit pulp while straining because this can cause cloudy jelly.
Crab apples naturally contain high pectin, which helps the jelly set properly.
If the jelly does not set after cooling, reheat it and boil again until it reaches the proper temperature.

Nutrition

Calories: 66 kcal  
Carbohydrates: 17 g  
Sugar: 16 g  
Protein: 0.1 g  
Fat: 0.1 g  
Fiber: 0.3 g  
Sodium: 1 mg  

Keywords

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