Easy + Perfect Crabapple Jelly
Hint: unripe crabapples are best for this recipe - so forage them early!
Crabapples are small apples that are full of flavour and pectin! They are usually a beautiful deep red, but you can also find green and yellow crabapples. They're plentiful in the autumn virtually all over the world and - good news foragers - they grow in the wild in North America.
These sour little fruits are one of the best things for jelly-making because they contain high levels of natural pectin, the substance that helps jams and jellies gel. This means you can make apple jams and jellies without adding commercial pectin. Pectin is found in the skins and cores of apples and acts like a natural thickener when heated properly with sugar.
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Did you know?? Unripe crabapples actually have the most pectin, making them perfect for jelly-making.
This recipe is for a small batch so you can simply multiply the amounts by however many pounds of prepared crabapples you have on hand. You can enjoy this jelly in baking, displayed on charcuterie boards with toast and crackers, in desserts and baking and so much more. Little jars of this vibrant coloured jelly make unique gifts and cute additions when serving company. As always, don't forget to tag me on social media if you decide to make this recipe - I'd love to know how it works out for you.
Ingredients (per pound of prepared crabapples)
- 1 lb crabapples, halved (weigh after removing stems and blossom ends)
- 1 cup sugar
- 2 cups water, divided
Optional Flavourings
- 1 cinnamon stick
- 1 tsp vanilla extract
- 1 tbsp citrus zest (grapefruit, orange, lemon)
Instructions
Step 1: Prepare the Crabapples
Wash the crabapples thoroughly. Remove stems and blossom ends, then halve them. There’s no need to core or peel – the skins and cores are where much of the pectin is! You may see pink juice from the apples.
Step 2: Simmer the Fruit
Place the crabapples in a large pot. Add 1 cup of water (just enough to cover the fruit). Add your citrus zest and/or the cinnamon stick now if you're using them. (I like to leave out any additional flavouring - because it's delicious as is or I will just add some grapefruit zest and vanilla)
If you're planning on adding in vanilla, do not add that yet.
Bring to a boil and then immediately reduce to a gentle simmer. As the fruit softens, (after about 10 minutes) gently mash the apples with a potato masher or wooden spoon. Add the second cup of water gradually halfway through simmering. Continue cooking until the crabapples are soft and broken down, about 20–30 minutes.
Step 3: Strain the Juice
Pour the mixture through a jelly bag or a strainer lined with cheesecloth into a large bowl. I don't always have cheesecloth on hand so I have used coffee filters lining a strainer, it worked fine. Let it drip slowly and avoid pressing or squeezing, as this might make the jelly cloudy. Leave this to strain for a few hours. You should end up with one cup of juice per pound of apples. The juice is a beautiful, deep pink-tinge and tastes tart and "appley".
Step 4: Make the Jelly
Measure the juice - I strain it into a large measuring cup to make this easier. For each cup of juice, use one cup of sugar. Pour the juice and sugar into a clean pot on medium-high heat, stirring often to dissolve the sugar. Bring the pot to a boil and then reduce to a simmer stirring very often. If you don't stir this enough it will form a thick jelly layer on top that is difficult to break down.
Cook until the jelly reaches 220°F (104°C) on a thermometer, or use the classic spoon test. This can happen fairly quickly - meaning about 10-15 minutes of simmering. Sugar heats up fast. Once your jelly passes these tests, remove it from the heat. You can now add your vanilla if you're choosing to use it.
Step 5: Jar & Process
Ladle the hot jelly into sterilized jars, leaving 1/4 inch headspace. Wipe rims clean, apply lids and bands. You can now allow the jelly to cool on the counter, and then refrigerate for up to 3 weeks or you can process the jars in a boiling water bath for 10 minutes to properly seal. Properly canned jars can be stored on the shelf for up to a year - and then in the fridge for 3 weeks once opened.
Easy + Perfect Crabapple Jelly
Ingredients
- 1 lb crabapples halved (weigh after removing stems and blossom ends)
- 1 cup sugar
- 2 cups water divided
Optional Flavourings
- 1 cinnamon stick
- 1 tsp vanilla extract
- 1 tbsp citrus zest grapefruit, orange, lemon
Instructions
Step 1: Prepare the Crabapples
- Wash the crabapples thoroughly. Remove stems and blossom ends, then halve them. There’s no need to core or peel – the skins and cores are where much of the pectin is! You may see pink juice from the apples.
Step 2: Simmer the Fruit
- Place the crabapples in a large pot. Add 1 cup of water (just enough to cover the fruit). Add your citrus zest and/or the cinnamon stick now if you're using them. (I like to leave out any additional flavouring - because it's delicious as is or I will just add some grapefruit zest and vanilla)
- If you're planning on adding in vanilla, do not add that yet.
- Bring to a boil and then immediately reduce to a gentle simmer. As the fruit softens, (after about 10 minutes) gently mash the apples with a potato masher or wooden spoon. Add the second cup of water gradually halfway through simmering. Continue cooking until the crabapples are soft and broken down, about 20–30 minutes.
Step 3: Strain the Juice
- Pour the mixture through a jelly bag or a strainer lined with cheesecloth into a large bowl. I don't always have cheesecloth on hand so I have used coffee filters lining a strainer, it worked fine. Let it drip slowly and avoid pressing or squeezing, as this might make the jelly cloudy. Leave this to strain for a few hours. You should end up with one cup of juice per pound of apples. The juice is a beautiful, deep pink-tinge and tastes tart and "appley".
Step 4: Make the Jelly
- Measure the juice - I strain it into a large measuring cup to make this easier. For each cup of juice, use one cup of sugar. Pour the juice and sugar into a clean pot on medium-high heat, stirring often to dissolve the sugar. Bring the pot to a boil and then reduce to a simmer stirring very often. If you don't stir this enough it will form a thick jelly layer on top that is difficult to break down.
- Cook until the jelly reaches 220°F (104°C) on a thermometer, or use the classic spoon test. This can happen fairly quickly - meaning about 10-15 minutes of simmering. Sugar heats up fast. Once your jelly passes these tests, remove it from the heat. You can now add your vanilla if you're choosing to use it.
Step 5: Jar & Process
- Ladle the hot jelly into sterilized jars, leaving 1/4 inch headspace. Wipe rims clean, apply lids and bands. You can now allow the jelly to cool on the counter, and then refrigerate for up to 3 weeks or you can process the jars in a boiling water bath for 10 minutes to properly seal. Properly canned jars can be stored on the shelf for up to a year - and then in the fridge for 3 weeks once opened.
