It’s crab apple time

Crab apples are a very old-fashioned fruit. They are not readily available in shops, or perhaps only in the odd specialist one, but never the less they are a little autumn treasure that shouldn’t be ignored!


My crab apple jelly… and some other garden produce (just showing off a bit!).

I have a tree in the garden – and yes, I guess I am a little unadventurous with the fruit and produce crab apple jelly like most people do! I think I might do some research next year and see if I can find something more unusual to make with them. Meanwhile, here is the result of this year’s crop – it’s a lovely sweet tasting gentle jelly that is delicious with pork, or on warm scones, or on toast… and now I am going to go away and type the recipe before I get too hungry! But crab apple jelly and warm scones, mmm that does sound nice doesn’t it?!

The recipe is from the BBC Good Food site – love so many of their recipes!


  • 4 kg crab apples
  • 1 kg caster sugar
  • 1 lemon, juiced
  • Makes 6 x 500ml jars


  1. Wash the apples, removing any bruised fruit. Put in a saucepan, fill with water to just cover the apples.
  2. crabappletree

    Crab apple trees are very attractive, as well as providing lots of delicious fruit. Credit: PhotoLibrary RM.

    Bring to the boil and simmer until the fruit is soft (about 30 minutes).

  3. Pour the pulp into a jelly bag or several layers of muslin and let drip overnight into a pan. Do NOT squeeze the bag or it will make the juice cloudy.
  4. The next day, measure the juice, and add sugar in the ratio of 10 parts juice to 7 of sugar. Add some lemon juice, then bring to the boil, stirring to dissolve the sugar.
  5. Keep at a rolling boil for 40 minutes, skimming off the froth. To test the set, chill a dessertspoon in the refrigerator.
  6. When the jelly is set, it will solidify on the back of the spoon. Pour into warm, sterilised preserving jars and tightly seal while still slightly warm. Store in a cool dark place.
1 Comment
1 reply
  1. Barbara Murfin says:

    Hi Joanna, I always used mine, until we moved, to make some apple mint jelly too. Great with lamb in the winter when the fresh mint is asleep. Miss it.


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