Reviewed: Jan. 21, 2013

Had great taste, but mine refused to set no matter how much pectin/certo I put in. I made 3 batches and none turned out.

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Paige

Cooking Level: Professional

Reviewed: Oct. 4, 2012

I died from it

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sexyluvly

Reviewed: Sep. 27, 2012

It took forever, probably because I strained mine three times each batch, but it was worth it. Consistency was different with each batch... first time jelly-maker here, so who knows what I did wrong! I thought I'd like the thicker jelly, but the runny stuff ended up yummier. A great recipe and fairly easy to follow for a first-timer.

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Sullia

Reviewed: Sep. 16, 2012

First time for me making jelly and this recipe was great. Turned out wonderful, but I did get a bit of advice from a friend. Not all crab apples are the same, and I wasn't sure if my kind were okay to use. I have small green crab apples. They worked just fine. I added an extra cinnamon stick to the broth while boiling the apples and in order to get the pretty pink colour, I used ONE drop of red food colouring. I was very happy with the results :)

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SonyaLou

Cooking Level: Intermediate

Reviewed: Aug. 6, 2012

Note the amount of juice you get depends on how much water you cover the apples with. I made 2 batches. The first one I barely covered the apples because I didn't want it to not set (a problem that I've had making other kinds of jelly before). I only got a cup and a half of juice so I used a cup of sugar. It set up very nicely. The second batch I got 3 cups of juice so I used 2 cups of sugar. It didn't set as well. I think if I'd boiled it longer it would've been ok. I will use the batch that didn't set well as syrup for pancakes.

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SUPERCINDY

Reviewed: Aug. 5, 2012

Fabulous! Everyone I give it to raves about it! I never get more than a few little jars at a time, but it is so worth it. I have started adding about 2/3 of the sugar to make it more tart, but it is wonderful the way it is.

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MARAH

Reviewed: Jul. 10, 2012

My kids love this, mainly because they enjoy picking the crabapples. The last time I made crabapple jelly I had to add some pectin, so when you're making this, better have some on hand in case you need it. Also, preparing the apples is very time-consuming. Next time I think I'll coarsely chop the apples in a food processor.

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thriftycook

Cooking Level: Expert

Home Town: Omaha, Nebraska, USA

Reviewed: Oct. 20, 2011

This is a good recipe. Alot easier than I thought. I however omitted the cinnamon stick because I just wanted crabapple jelly with no extra flavors. I have nice red crab apples and ended up having to use pectin because it would not set on its own.

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sweettreat

Reviewed: Sep. 29, 2011

Made jam using island jen's info on sugar/apple ratio with crabapple sauce...jelled at 200 degrees for me. Like your hint that they taste like cranberries...can't wait to play with that!

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dpoet

Reviewed: 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!

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