Simple crab apple jelly recipe
Follow our recipe to make a simple crab apple jelly to use with cold meats and cheeses.
A crab apple tree laden with red or amber fruit makes a striking addition to an autumn garden and offers many culinary opportunities as well. They have a compact habit which is ideal for small spaces so, a few years ago, I planted a crab apple tree in my garden. Now it has grown a little, I usually manage to pick enough fruit for a couple of jars of jelly before the birds forage the rest.
If you don't have a crab apple tree in your garden, it will be easy to find a tree in a local park or hedgerow. They are simple to spot and easy to pick. In autumn, the fruits, which are hard and the size of marbles, turn a spectacular shade of red or yellow with a pink blush when mature. The best time to pick them is when they are firm but give slightly under pressure, and their seeds have turned dark brown inside. A ripe crab apple will still taste quite tart so don't assume that a sour fruit is unripe.
Not only is foraging for crab apples a simple and fun way to embrace the arrival of autumn, but since crab apples have very high pectin levels which guarantees a firm set, they are ideal for making into an easy and versatile jelly.
How to make crab apple jelly
Makes 2 x 320g jars
Prep time: 20 minutes
Cook time: 35 minutes
Ingredients
- 1½ kg crab apples
- 1 lemon
- zest pared and half juiced
- around 450g white caster or granulated sugar
Method
- Wash and drain the fruit, then cut the apples in half and add to a large, heavy-based saucepan with an equal quantity of water and the pared lemon zest. Bring to the boil, then reduce the heat and simmer for 20-25 mins until the apples are pulpy. Stir occasionally using the back of a wooden spoon to help break down the fruit.
- Remove from the heat and allow to cool a little. Place the fruit pulp in a jelly bag and allow the juice to drip through into a large bowl (this will take several hours, so doing this overnight is ideal). If you force the fruit through, this will create a cloudy jelly.
- Put two small saucers in the freezer – you will use these to test the setting point of the jam.
- Weigh the fruity liquid and return to a large saucepan. Weigh three quarters of sugar to your total liquid amount (for example, if you have 400g of liquid, add 300g of sugar).
- Add the sugar to the juice with the lemon juice, and stir over a medium heat until completely dissolved. Turn up the heat and bring the fruit to the boil. Stir occasionally and allow to boil hard for about 8 mins, removing any scum with a spoon. If using a thermometer, you’re looking to reach 105c. If not, check the setting point of the liquid after 8 mins by removing a saucer from the freezer and adding a teaspoon of the liquid to the plate. Allow to sit for a minute, then push your finger through the liquid. If it starts to wrinkle, the jelly is ready. If not, return to the boil and try again after another minute.
- Pour into sterilised jars and allow to cool completely. You can sterilise the jars by washing them in hot soapy liquid, rinsing and placing in an oven at 180C/160C fan/gas 4 for 5 mins. Remove carefully and allow to cool. Store in a cool, dark place.
This recipe was created by Clare Knivett from our friends at BBC Good Food.
How to use crab apple jelly
Crab apple jelly stores for several months. Store the unopened jars in a dark cupboard ready to whip out to serve alongside cold meats and cheeseboards. Once opened, keep the jelly in the fridge – it will last for several weeks.
This tart and sweet jelly is traditionally served with meats like roast pork joints or whole roast chicken, as it cuts through the fatty flavours.
It's particularly good with strong cheddar and a wholesome, oaty bread, like this soda bread recipe from our sister publication, BBC Good Food.
Crab apple jelly can also turn a lacklustre gravy into something special. Stir into your regular gravy just before serving or add a spoonful of sweet and sour tang to this veggie gravy recipe from our friends at BBC Good Food.
The zing of crab apple jelly can bring balance to many sweet dishes too. For example, for a fresh autumn take on the classic Victoria sandwich, why not replace strawberry jam with crab apple jelly?