Mary Wynne's Crab Apple Jelly

4.2
(103)

This crab apple recipe makes two pints of fresh-tasting fruit jelly with a lovely hint of cinnamon flavor. Crab apples are naturally high in pectin, so no thickeners are needed.

close up view of jars with Crabapple Jelly
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Prep Time:
1 hrs
Cook Time:
50 mins
Additional Time:
12 hrs
Total Time:
13 hrs 50 mins
Servings:
32
Yield:
4 1/2-pint jars

Ingredients

  • 8 cups fresh crab apples

  • 1 (3 inch) cinnamon stick (Optional)

  • 4 cups water, or as needed

  • 3 cups white sugar

Directions

  1. Inspect four 1/2-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jelly is ready. Wash new, unused lids and rings in warm soapy water.

  2. Remove stems and blossom ends from crab apples. Cut fruit into quarters and place into a large stainless steel pot. Add cinnamon stick, then pour in just enough water so you can see it through the fruit, but not so much that the fruit is floating. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until fruit is soft and has changed color, 10 to 15 minutes.

  3. Discard cinnamon stick. Strain fruit through 2 or 3 layers of cheesecloth; you should have at least 4 cups juice. Discard pulp, then pour juice back into the pot.

  4. Bring juice to a simmer, then cook for 10 minutes. Skim off any foam that comes to the surface. Stir in sugar until completely dissolved. Continue cooking at a low boil until juice reaches a temperature of 220 to 222 degrees F (104 to 106 degrees C), 2 to 5 minutes. Remove from the heat.

  5. Pack jelly into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.

  6. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.

  7. Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Nutrition Facts (per serving)

94 Calories
0g Fat
24g Carbs
0g Protein
Nutrition Facts
Servings Per Recipe 32
Calories 94
% Daily Value *
Total Fat 0g 0%
Sodium 0mg 0%
Total Carbohydrate 24g 9%
Dietary Fiber 0g 1%
Total Sugars 19g
Protein 0g
Vitamin C 2mg 11%
Calcium 6mg 0%
Iron 0mg 1%
Potassium 54mg 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.

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