Reviewed: Oct. 19, 2009

I printed up this recipe for my husband, who had a large amount of crab apples that he wanted to make into jelly. Using this recipe - he had more problems, and it did not jell. Had to remake - boil -etc - pectin and most time consuming and frustrating.

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CapeCod

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Reviewed: Oct. 16, 2009

Very easy to make; delicious results. I did have to add some pectin to get the jelly to thicken. No problem. Instead of a cinnamon stick, I put in 1 tsp. of cinnamon. Thank you.

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Char

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Reviewed: Sep. 24, 2009

This was my first time making this jelly, I did have to add certo to it, I could not get it to gel, I did add more sugar but that did not help. The color was excellent and it does taste good! I will do this again next year, Lord willing.

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dads

Cooking Level: Expert

Home Town: Orillia, Ontario, Canada

Living In: Callander, Ontario, Canada

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Reviewed: Sep. 12, 2009

This is the first time I have made crabapple jelly. We have several trees in our yard and have let them go to waste for a while. This year I decided to make jelly with them. This recipe is wonderful. I did have to add pectin to my boiling water because it was way to thin to set. I may have had to much water to begin with.. I would highly recommend this recipe.. The more sour the crabapples the better this comes out..

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dreamweaver1357

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Reviewed: Sep. 1, 2009

This is a beautiful jelly. It is very easy to make and it jelled with no problem. I used 5cups of juice and 3 cups of sugar. I have also used 5 cups juice and 1 cup of honey, with a softer jelly but very yummy. Do not throw out leftover pulp during the juicing step. You can use it to make crabapple butter in the crock-pot. Just follow an apple butter recipe it is the same steps.

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Turtle Power

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Reviewed: Aug. 13, 2009

I give up, I've tried this recipe twice now and I cannot get it to gel. I got the temp up to 224, but no gel. I even did one batch with Suregel pectin and no dice. The flavor was good, but man that was a lot of work. 5+ hours from the time I picked the apples to pulling them out of my canner. I now have 7 jars of "syrup".

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TARIYORK

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Reviewed: Nov. 3, 2008

Wonderful! I ended up needing to double the recipe because I had so much juice. The first time I followed the recipe, my jelly didn't gel.(6+hours later) So I dumped all of the jars of jelly back into apot, rewashed all my jars and this time cooked the jelly for an additional 15 minutes abd reprocessed them in a water bath and they turned out perfect! SO pretty, so delicious. I am making more today. Thank you for a great recipe that doesn't need any additives!

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gnatmo

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Reviewed: Oct. 10, 2008

Kind of hard to make--my crabapples do need pectin and don't produce as much juice. Tasty. Didn't gel as printed. Using as ice cream topping.

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Amy Ballard

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Reviewed: Oct. 5, 2008

I found this recipe last year it was easy to read & understand the steps & the makes the best crabapple jelly. I gave it as christmas gifts last year & had several requests for it again this year.

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Chrissie

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Reviewed: Sep. 20, 2008

I followed the recipe approximately--I'd already made 5 cups of juice from my crabapples before I read the recipe. So, I added 4 cups of sugar to my juice, and boiled them together until it reached the gel stage (220 for sea level, but almost 230 where I live at 5000 ft). It jelled right away, and I have four lovely cups of crabapple jelly. I really must go see if that crabapple tree has any good apples left because I'd like to make another batch of it.

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Michellyn

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Reviewed: Sep. 6, 2008

this recipe is great i have 8 crabapple trees. so i make a lot of jelly. my family loves it i run out every year.

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april

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Reviewed: Sep. 22, 2007

We found this recipe very easy to make, but it did not set at all. We were very disappointed in the time we spent making it for it not to set.

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Kirsten

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Reviewed: Sep. 4, 2007

I think the success of this recipe must depend on how acidic your crabapples are. Mine were large and fairly sweet as far as crabapples go (I have no idea what variety they were, though)... so it did not jell. I had to add a box of Certo lite to make it jell. Once this was done, the flavour was great and the colour was so pretty.... I double-strained the juice, so I did not end up with a "weird consistency" like some reviewers said. Also, I needed a generous 8 cups of apples to get 3 cups of juice - not the four cups promised in the recipe. All-in-all, I would say that this recipe shows promise, but watch your "sour factor" in your apples - make sure it is high.

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CANUCKATLARGE

Cooking Level: Intermediate

Home Town: Ottawa, Ontario, Canada

Living In: Rossburn, Manitoba, Canada

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Reviewed: Sep. 21, 2006

Good tasting, took me 3 hrs from quartering to finish cooking. Yielded about 4 scant cups of jelly. Pretty color, smooth, a little thick. Thanks!

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Teresa

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Reviewed: Aug. 20, 2006

I followed the recipe exactly as described and wound up with the result exactly as pictured. It was an easy fun project that my 11 year old daughter and I completed yesterday afternoon. We enjoyed the jelly on toast this morning.

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Noodles

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Reviewed: Jun. 6, 2006

Lovely recipe that is easy to make even for a first-time jelly maker. Takes a while for the jelly to set up so don't worry!

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46953

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Reviewed: Aug. 28, 2005

Unfortunately ALLRECIPES changed the recipe significantly. We never simmer the juice for 10 minutes, or need to skim off any foam. It's a very simple process and the end result is fabulous.

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BULOVER

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Reviewed: Jul. 24, 2004

I am a first time jelly maker, but I followed the recipe to the best of my ability. I only yielded 2 cups of juice, instead of 4. Therefore, I only had to add half the sugar. After letting it simmer at 220 degrees I only ended up with 1 -8oz jar of jelly, instead of the stated 4 cups. It has a decent flavor but not a nice texture. It seems this recipe is from someones memory and not accurate.

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MONICA37

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Reviewed: Sep. 9, 2003

Although I am a first time jelly maker, I thought this recipe was very general and takes alot longer than 15 minutes to make. The flavor was good,but the texture left little to be desired.

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