Crowberry jelly

Name: Crowberry jelly
Total time: 3 h
Yield: ± 3 jars of 250 ml
Ingredients: 1 kg crowberries; 2 sour apples; 300 ml water; juice of 1 lemon; jam sugar (1:1, with pectin): as many grams as you have ml of juice (± 600 g)

Updated on 9 October 2026

Makes: ± 3 jars of 250 ml
Time: 1 hr + 2 hrs draining
From: Crowberry

Ingredients

1 kg crowberries
2 sour apples
300 ml water
juice of 1 lemon
jam sugar (1:1, with pectin): as many grams as you have ml of juice (± 600 g)

Method

Wash the berries and remove any leaves and stalks.
Chop the apples, skin and core included, and put them in a pan with the berries and the water.
Bring to the boil and simmer gently for 20 minutes, until the berries and apples are soft. Mash the berries against the side of the pan now and then.
Leave to drip for 2 hours through a wet cloth or a fine sieve; do not press, so the jelly stays clear.
Measure the juice, add the lemon juice and jam sugar and boil hard for 4 minutes (or as the packet says).
Skim off the foam, fill hot, clean jars to the brim, close and turn them upside down for 5 minutes.

Storing: A year in a cool, dark place; once opened, in the fridge.