Photo: MichaelMaggs, CC BY-SA 2.5 · source

Jelly · From Bladwijzer

Crab apple jelly

Updated on 10 October 2026

• Makes: ± 4 jars of 250 ml
• Time: 1 hr + overnight draining
• From: Japanese crab apple

Ingredients

• 1 kg crab apples
• ± 1 litre water
• sugar: 750 g per litre of juice
• the juice of 1 lemon
• a sprig of rosemary or thyme (optional)

Method

1. Rinse the apples and remove any leaves and damaged fruits; the stalks can stay on. Put them in a large pan and add water until they are just covered.
2. Bring to the boil and simmer gently for 30 to 40 minutes with the lid on until completely soft. Then crush them gently with a potato masher.
3. Pour everything into a jelly bag or a sieve lined with a clean, damp cloth over a bowl and leave the juice to drip overnight. Do not squeeze the cloth, or the jelly will be cloudy.
4. Measure the juice and put it in a wide pan with the sugar (750 g per litre) and the lemon juice. Put a small plate in the freezer.
5. Bring to the boil, stir until the sugar has dissolved and boil hard for 8 to 12 minutes, with the sprig of herbs if using. Then test for a set: drip a little jelly onto the cold plate; if it wrinkles when you push it with your finger, it is ready.
6. Remove the herb sprig, skim off the foam and fill hot, clean jars to just below the rim. Seal them straight away.

Storing: Sealed, in a cool, dark place: a year. Once opened, a month in the fridge. Lovely on bread and scones, with cheese, game or lamb.