Family crab apple jelly

    10 hours 30 min

    This family crab apple jelly comes out really well each time. Tried and tested over many years, apple crop after apple crop, this jelly is always delicious.

    42 people made this

    Makes: 4 jars crab apple jelly

    • 1.8kg crab apples - peeled, cored and chopped
    • juice of 2 lemons
    • 1 pinch ground nutmeg
    • 1 to 1.5L water
    • 1.5 to 2kg granulated sugar

    Prep:30min  ›  Cook:2hr  ›  Extra time:8hr resting  ›  Ready in:10hr30min 

    1. In a preserving pan, combine the apples, lemon juice and nutmeg. Pour in just enough water to cover the apples. Simmer gently for 90 minutes until the the apples have broken down, mashing to release the juice. Transfer the contents of the pan to a muslin bag. Suspend over a clean pan and allow to drip overnight.
    2. The next day, measure the liquid in the clean pan and add 450g of sugar for every 600ml of liquid. Bring to the boil and begin testing for the setting point by placing a drop of the jelly onto a cold plate. If the jelly wrinkles when you push it with your finger, it is ready. Reaching the setting point may take up to 30 minutes.
    3. Transfer into sterilised jam jars and seal immediately. Leave undisturbed in a cool, dark place for it to achieve a good set.

    How to sterilise jars

    Learn how to sterilise jars two ways with our handy step-by-step guide and video.

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    Reviews in English (1)


    Very easy recipe to follow, and the end result is delicious.  -  25 Sep 2015