Crab Apple Jelly

Crab Apple Jelly
Rating: (59ratings)


  • Siúcra Granulated sugar
  • 2 1/2 kg (6 lb) crab-apple
  • 2 1/3 litre (4 pints) water
  • Cloves or bruised root ginger, optional

Wash and quarter the crab-apples, without peeling or coring. Put into a pan and add the water. Bring to the boil and simmer for about 1 1 /2 hours, or until the fruit is mashed, adding a little more water if necessary. A few cloves or some bruised root ginger may be added, while the apples are cooking, to give extra flavour.

Strain through a jelly cloth.Measure the extract then return to the pan with 450 g (1 lb) sugar to each 575 ml (1 pint) of extract.

Bring to the boil, stirring until the sugar has dissolved, then boil rapidly until setting point is reached.

Pot and cover in the usual way; label and date. (See 'Potting and covering' for details).

Yield : With traditional Jelly recipes it is not possible to give a yield as this depends on the ripeness of the fruit and the amount of juice extracted from the pulp.