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READY IN 15 mins

Mary Wynne's Crabapple Jelly

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"This is a fresh tasting, pure jelly with no pectin added. Just the goodness of your backyard. No commercial pectin is required as crabapples have high natural pectin content." — DDPD

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Original recipe makes 4 cups Change Servings

8 cups fresh crabapples
water as needed

3 cups white sugar
1 (3 inch) cinnamon stick (optional)

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Directions

Remove stems and blossom ends from crabapples, and cut into quarters. Place them in a large stainless steel or other non-reactive pot or saucepan. Add enough water to be able to see, but no so much that the crabapples are floating. Bring to a boil, reduce heat to medium, and let simmer for 10 to 15 minutes. The apples should soften and change color.
Strain the apples and juice through 2 or 3 layers of cheese cloth. You should have at least 4 cups of juice. Discard pulp, and pour the juice back into the pan. Bring to a simmer, and let cook for 10 minutes. Skim off any foam that comes to the top. Next, stir in the sugar until completely dissolved. Continue cooking at a low boil until the temperature reaches 220 to 222 degrees F (108 to 110 C). Remove from heat.
Pour the jelly into sterile small decorative jars leaving 1/4 inch headspace. Process in a hot water bath to seal.

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PREP 15 mins
READY IN 15 mins

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Reviews More Reviews

Most Helpful Positive Review

Jun 06, 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!

—46953

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Most Helpful Critical Review

Sep 04, 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.

—CANUCKATLARGE

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42 Ratings

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.

—BULOVER

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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.

—Noodles

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Oct 05, 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.

—Chrissie

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Sep 18, 2011

not all crab apples are created equally. The best type for making jelly are the smaller, hard fleshed, deep red in colour ones that are not really edible due to their extreme tartness. As a matter of fact I compare the flavour to cranberries more than apples. when preparing your juice, the best ratio of water to apples is 1 cup of water to each lb of apples used. When in the jelly stage, I like to use half the amount of sugar as juice (ie: 6 cups of juice= 3 cups of sugar) of course, this can be tweaked according to sweetness preferred. If using traditional apples or a softer fleshed crab apple, pectin may be needed- if your cooled, prepared juice doesn't have a thicker consistency, you may want to add pectin. Hope this clarifies things for some folks! Nothing compares to crabapple jelly!

—island jen

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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.

—Michellyn

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Feb 12, 2004

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.

—MRSLORI

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Nutrition

Calories
94 kcal
5%

Carbohydrates
24.3 g
8%

Cholesterol
0 mg
0%

Fat
0.1 g
< 1%

Fiber
0.3 g
1%

Protein
0.1 g
< 1%

Sodium
< 1 mg
< 1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Mary Wynne's Crabapple Jelly

Serving Size: 1/32 of a recipe
Servings Per Recipe: 32
Amount Per Serving
** Calories: 94
** Calories from Fat: < 1

% Daily Value *
** Total Fat 0.1g < 1 %
** Saturated Fat 0g < 1 %
** Cholesterol 0mg 0 %
** Sodium < 1mg < 1 %
** Potassium 54mg 2 %
** Total Carbohydrates 24.3g 8 %
** Dietary Fiber 0.3g 1 %
** Protein 0.1g < 1 %
** Sugars 18.7g
** Vitamin A < 1 %
** Vitamin C 4 %
** Calcium < 1 %
** Iron 1 %
** Thiamin < 1 %
** Niacin < 1 %
** Vitamin B6 < 1 %
** Magnesium < 1 %
** Folate < 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.