Mary Wynne's Crabapple Jelly Recipe - Allrecipes.com
Mary Wynne's Crabapple Jelly Recipe
  • READY IN 15 mins

Mary Wynne's Crabapple Jelly

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 cups Change Servings
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  • PREP

    15 mins
  • READY IN

    15 mins

Directions

  1. 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.
  2. 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.
  3. 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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Reviews More Reviews

Most Helpful Positive Review
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.

 
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.

 

58 Ratings

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!

 
Jan 04, 2014

Used this recipe for my first time ever making jelly and it came out perfectly with my neighbors back yard crabapples (small, hard, red fleshed type). Just like the jelly my mom used to make! I also chose this recipe because my daughter's middle name is Mary Winn LOL! Thanks!

 
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.

 
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.

 
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.

 
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.

 

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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.

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