Crabapple Jelly


Mum was given a bag of crabapples which were organic, local and fresh. Mum never wastes anything so, out of them she made this Crabapple Jelly from the recipe given below.



Mum placed a couple of jars of the Crabapple Jelly in the sun to show off the lovely colour. They looked so beautiful with the sun streaming through the jelly that I had to take some photos. As you can see in the photos the pretty delicate pink coloured jelly is almost see through. When it came time for me to go home, Mum gave me a jar of the Crabapple Jelly to take away with me.




4 lb crabapples

2 pints water

6 cloves (Mum used 4)



Do not peel or core the fruit. Cut into quarters and put into a pan with the water and the cloves. Bring to the boil, and then simmer until the apples are very soft. Add a little more water if the fruit is boiling dry. Strain through a jelly bag and measure the juice. Allow 1 lb sugar to each pint of juice. Heat the juice gently and stir in the sugar until dissolved. Boil hard to setting point and pour into hot jars.



This recipe is from:

Mary Norwak’s Book of Jams, Marmalades and Sweet Preserves : Over 350 Mouth-Watering Recipes.

London : Sphere, 1973 (1977 reprint).




Leave a Reply