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How to Make Crab Apple Jelly - A Step-by-Step Guide

Crab apple jelly is a delicious and versatile fruit spread that is perfect for using up an abundance of crab apples. This jelly has a beautiful rosy color and a sweet-tart flavor that is sure to please your taste buds. Whether you spread it on toast, use it as a glaze for meats, or dollop it on top of a cheese plate, crab apple jelly is a delightful addition to any meal.

One of the best things about crab apple jelly is that it's relatively simple to make. With just a few ingredients a...

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Ingredients

  • 8 cups fresh crab apples
  • 1 (3-inch) cinnamon stick (Optional)
  • 4 cups water, or as needed
  • 3 cups white sugar

Information

  • Prep Time: 1 hr
  • Cook Time: 50 mins
  • Additional Time: 12 hrs
  • Total Time: 13 hrs 50 mins
  • Servings: 32
  • Yield: 4 (1/2 pint) jars

  • Inspect four 1/2-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jelly is ready. Wash new, unused lids and rings in warm soapy water.
  • Remove stems and blossom ends from crab apples. Cut fruit into quarters and place into a large stainless steel pot. Add cinnamon stick, then pour in just enough water so you can see it through the fruit, but not so much that the fruit is floating. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until fruit is soft and has changed color, 10 to 15 minutes.
  • Discard cinnamon stick. Strain fruit through 2 or 3 layers of cheesecloth; you should have at least 4 cups juice. Discard pulp, then pour juice back into the pot.
  • Bring juice to a simmer, then cook for 10 minutes. Skim off any foam that comes to the surface. Stir in sugar until completely dissolved. Continue cooking at a low boil until juice reaches a temperature of 220 to 222 degrees F (104 to 106 degrees C), 2 to 5 minutes. Remove from the heat.
  • Pack jelly into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
  • Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

    • Nutrition

    94 cal.

    • Total Fat: 0g
    • Sodium: 0mg
    • Total Carbohydrate: 24g
    • Dietary Fiber: 0g
    • Total Sugars: 19g
    • Protein: 0g
    • Vitamin C: 2mg
    • Calcium: 6mg
    • Iron: 0mg
    • Potassium: 54mg

    Categories

    Preserves recipes
    Canning recipes
    Jam recipes
    Jelly recipes
    Dessert recipes