Photo: MichaelMaggs, CC BY-SA 2.5 · source

Other · From Bladwijzer

Crab apple pectin stock

Updated on 10 October 2026

• Makes: ± 500 ml
• Time: 1 hr 30 min + overnight draining
• From: Japanese crab apple

Ingredients

• 1 kg crab apples, preferably just ripe
• 1 litre water

Method

1. Rinse the apples, remove any leaves and damaged fruits and put them in a pan with the water.
2. Bring to the boil and simmer gently for 40 minutes with the lid on until completely soft.
3. Pour everything into a jelly bag or a sieve lined with a clean, damp cloth over a bowl and leave to drip overnight without squeezing.
4. Boil the juice in a wide pan without a lid until reduced by about half, 15 to 20 minutes.
5. Leave to cool and freeze in portions, for example in an ice-cube tray or in 100 ml bags.

Storing: Up to a year in the freezer, a week in the fridge. Add 100 to 200 ml per kilo of fruit that sets poorly, such as strawberries, cherries, peaches or pears, and cook the jam as usual; do the set test on a cold plate.