Mary Berry Crab Apple Jelly Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CRAB APPLE JELLY



Crab apple jelly image

Treat family and friends to homemade crab apple jelly - make up jars and enjoy with meat and game, or in cake fillings

Provided by Clare Knivett

Time 55m

Yield Makes 2 x 320ml jars

Number Of Ingredients 4

1½ kg crab apples
1 lemon, zest pared and half juiced
around 450g white caster or granulated sugar
Jelly bag

Steps:

  • 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, sterilised saucers in the freezer - you will use these to test the setting point of the jam. You can sterilise the saucers 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.
  • 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. Store in a cool, dark place.

Nutrition Facts : Calories 35 calories, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar, Fiber 0.2 grams fiber

MARY WYNNE'S CRABAPPLE JELLY



Mary Wynne's Crabapple Jelly image

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.

Provided by DDPD

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 15m

Yield 32

Number Of Ingredients 4

8 cups fresh crabapples
water as needed
3 cups white sugar
1 (3 inch) cinnamon stick

Steps:

  • 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.
  • 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.
  • Pour the jelly into sterile small decorative jars leaving 1/4 inch headspace. Process in a hot water bath to seal.

Nutrition Facts : Calories 93.8 calories, Carbohydrate 24.3 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.1 g, Sodium 0.3 mg, Sugar 18.7 g

HOMEMADE CRABAPPLE JELLY WITH NO ADDED PECTIN



Homemade Crabapple Jelly with No Added Pectin image

Transform the tart flavor of crabapples into a delicious homemade crabapple jelly. Crabapples have enough natural pectin so no additional pectin is needed for this crabapple jelly recipe.

Provided by Grow a Good Life

Categories     Canning

Time 45m

Number Of Ingredients 3

3 pounds crabapples
3 cups water
3 cups cane sugar

Steps:

  • Wash the crabapples well in plain water, remove the stems, cut out any bad spots, and trim the blossom ends. Cut the crabapples in half. Use a kitchen scale to weigh out 3 pounds.
  • Extract the juice by combining the prepared crabapples in a large saucepan with enough water so that the fruit is barely covered, about 3 cups.
  • Bring to a boil over medium-high heat, then reduce to a simmer, and cook the crabapples. Heat and simmer slowly until skins have softened, and the juices are released.
  • Gently mash the crabapples with a potato masher and simmer over low heat for about 20 minutes, stirring occasionally. Do not overcook crabapples because excess heat will destroy the pectin and change the flavor and color.
  • Strain the cooked fruit through a damp jelly bag or double layers of cheesecloth. Allow the crabapples to strain for at least 2 hours or overnight in the refrigerator.
  • If you want clear jelly, do not squeeze the bag. I care more for flavor rather than appearance, so I often give the bag a squeeze to press out all the flavorful juice. Discard solids.
  • Wash your jars, lids, screw bands, and canning tools in hot soapy water. Rinse thoroughly to remove all suds. Set aside to air dry on a clean kitchen towel.
  • Place the jar rack into water bath canner, place jars in the canner, and add water to cover.
  • Bring the canner to a simmer (180˚F) for 10 minutes, and keep the jars hot until you are ready to fill them.
  • Measure 4 cups of crabapple juice and pour it into a saucepan, add the sugar and stir to dissolve. Bring to a boil over medium-high heat, stirring constantly, until jelly stage.
  • Jelly stage is achieved once the temperature reaches 220˚F at altitudes of less than 1,000 feet (see notes for altitude adjustments), when the liquid forms a sheet that hangs off the edge of the spoon, and when the mixture gels on a cool plate and doesn't run when tipped.
  • Lay a kitchen towel on the counter. Use the jar lifter to remove a jar from the canner, drain the water back into the canner, and place it on the towel. Keep the remaining jars in the canner so they stay hot.
  • Use your canning ladle and funnel and add the hot jelly to the warm jar leaving 1/4-inch headspace. Swirl your bubble popper through to release air bubbles, and wipe the rim of the jar with a damp towel to remove any sticky residue.
  • Center a lid on the jar, and screw on the band until it is fingertip tight. Use the jar lifter to place the jar back into the canner, and repeat with the remaining jars. Try to leave some space in between the jars.
  • Once all the jars are in canner, adjust the water level to two inches above the jar tops.
  • Cover the canner and bring to boil over high heat. Once the water boils vigorously, continue boiling for 10 minutes at altitudes of less than 6,000 ft. (adjust processing time for your altitude if necessary - see notes below).
  • When processing time is complete, turn off heat and allow the canner to cool down and settle for about 5 minutes.
  • Spread a dry kitchen towel on the counter. Remove the cover by tilting lid away from you so that steam does not burn your face.
  • Use the jar lifter to lift jars carefully from canner and place on the towel. Keep the jars upright, and don't tighten bands or check the seals yet. Let the jars sit undisturbed for 12 to 24-hours to cool.
  • After the jars have cooled for at least 12 hours, check to be sure jar lids have sealed by pushing on the center of the lid. The lid should not pop up. If the lid flexes up and down, it did not seal. Refrigerate the jar and use up within a few weeks.
  • Remove the screw on bands and wash the jars. Label and date the jars. Store your jars in a cool, dark place and use within 12 to 18 months. Yields about 4 to 6 half-pint jars depending on the natural pectin level in your crabapples. Refrigerate the jelly once opened and consume within 2 weeks.

Nutrition Facts : ServingSize 1 tablespoon, Calories 50 kcal

HOW TO MAKE CRAB APPLE JELLY



How to Make Crab Apple Jelly image

How to Make Crab Apple Jelly. Do you have a crab apple tree that's bursting with fruit, but have no idea what to do with it all? There aren't many recipes around for crab apples, but this jelly is so delicious that even if there were you...

Provided by wikiHow

Categories     Jams and Jellies

Number Of Ingredients 4

Crab apples (250g, 8.1oz will make approximately 200ml, 6.7 fl oz of jelly)
Water
Sugar (superfine or caster)
1 lemon

Steps:

  • Pick the crab apples. Crab apples aren't normally available commercially, so you'll probably have to find a crab apple tree and pick them yourself. However, don't hesitate to try the local farmer's market as someone might be selling them or can get some for you.
  • Wash the crab apples. Remove the stalks and cut off the bottom and any bad parts.
  • Put the crab apples in a saucepan and cover with water. Bring to the boil and simmer for approximately half an hour.
  • Strain the pulp. Crab apple jelly is normally strained through muslin, which results in a clear jelly, but if you don't have any and don't mind the jelly being cloudy, you can use a fine sieve. If straining through muslin you will need to leave the pulp to strain in its own time (if in doubt, leave it overnight), as squeezing it to speed up the process will result in a cloudy jelly.
  • Measure the juice and add the sugar. You will need approximately 7 parts sugar to 10 parts juice.
  • Squeeze the lemon and add to the juice and sugar.
  • Boil the jelly. Skim off any white froth that forms on the surface - this is the stuff that makes the jelly cloudy - so the more you can get rid of, the clearer your jelly will be. Once the jelly starts the thicken, test it every couple of minutes on the back of a cold spoon. If it sets, it's ready. If you have a thermometer, the jelly should set at around 105ºC, 221ºF.
  • Pour into sterilised jars and seal. Tightly seal while still slightly warm. Store in a cool, dark and dry place.

CRAB APPLE JELLY



Crab apple jelly image

Use the crab apples from the garden - they're not readily available commercially - to make this delicious recipe

Provided by letardis

Time 2h

Yield Makes Jars

Number Of Ingredients 0

Steps:

  • Wash the apples, removing any bruised fruit. Put in a saucepan, fill with water to just cover the apples.
  • Bring to the boil and simmer until the fruit is soft (about 30 minutes).
  • Pour the pulp into a jelly bag or several layers of muslin and let drip overnight into a pan. Do NOT squeeze the bag or it will make the juice cloudy.
  • The next day, measure the juice, and add sugar in the ratio of 10 parts juice to 7 of sugar. Add some lemon juice, then bring to the boil, stirring to dissolve the sugar.
  • Keep at a rolling boil for 40 minutes, skimming off the froth. To test the set, chill a dessertspoon in the refrigerator.
  • When the jelly is set, it will solidify on the back of the spoon. Pour into warm, sterilised preserving jars and tightly seal while still slightly warm. Store in a cool dark place.

CRAB APPLE JELLY RECIPE



Crab apple jelly recipe image

Ever wanted to make crab apple jelly before? It's tangy & sweet & pretty straightforward to make. This crab apple jelly recipe is perfect for beginners

Provided by Nichola Palmer

Time 40m

Yield Makes: 4-6

Number Of Ingredients 5

2 kg crab apples
1.5 litres water
1 lemon, sliced
1 cinnamon stick
Approx 750g granulated sugar

Steps:

  • Cut the apples into chunks without peeling or coring and place in a preserving pan with the lemon, cinnamon and water. Bring to the boil and simmer gently for about 1 hr until the apples are very soft and pulpy, stirring occasionally.
  • Cool for 10 mins then spoon the fruit pulp and liquid into a jelly bag and leave to strain into a large bowl for at least 12 hrs or overnight.
  • Discard the pulp remaining in the jelly bag. Measure the strained juice and pour it into a large pan (or the clean preserving pan) with 450g of sugar for each 600ml of juice.
  • Heat gently, stirring, until the sugar has dissolved. Bring to the boil and boil rapidly for about 15-20 mins. Remove the pan from the heat and test for setting point by spooning a little of the hot jelly onto a chilled saucer. Leave for 2-3 mins then push your finger through the jelly - if it wrinkles it is ready. If the jelly is still runny, boil for a further few mins then test again.

Nutrition Facts : @context https

More about "mary berry crab apple jelly recipes"

RECIPES FOR HEDGEROW BERRIES | HUGH FEARNLEY-WHITTINGSTALL
recipes-for-hedgerow-berries-hugh-fearnley-whittingstall image
2012-10-13 1kg crab apples or cooking apples, , washed and cut into chunks (no need to peel or core them) 1kg blackberries, rosehips, haws, sloes, elderberries or rowan …
From theguardian.com
Estimated Reading Time 7 mins


FORGOTTEN FRUITS – CRAB APPLE JELLY | SAFFRONBUNNY
forgotten-fruits-crab-apple-jelly-saffronbunny image
2011-10-20 Crab Apple Jelly recipe: 4kg crab apples; Lemon (optional) 1kg sugar; Wash and pick through the apples, taking out any majorly bruised ones. Put them in a …
From saffronbunny.wordpress.com
Estimated Reading Time 2 mins


ROWAN JELLY: HOW TO FIND IT AND MAKE IT - WOODLAND TRUST
rowan-jelly-how-to-find-it-and-make-it-woodland-trust image
2018-08-13 Rowan jelly is best made with a pectin source, otherwise the jelly will be too liquid and won’t set. Crab apples can provide this, and luckily the two species are often found growing near each other. If you can’t find crab apples, the cores of Bramley apples will work just fine. It’s easy to scale this recipe …
From woodlandtrust.org.uk


HOW TO USE CRABAPPLES: 15 DELICIOUS RECIPES YOU'VE ...

From ruralsprout.com
Estimated Reading Time 5 mins
  • Homemade Crabapple Pectin. Pectin is a starch that occurs in the walls of fruits and vegetables, giving them their firmness and structure. Easily squishable berries contain very little pectin, while much harder to squash apples are rich in it.
  • Crabapple Jelly. You won’t need any additional pectin for this toast topper recipe – just three pounds of crabapples, sugar, and water. Get the recipe here.
  • Crabapple Juice. For apple juice of a different variety, this recipe is a great way to use up your crabapples – and it’s delicious too! You’ll need about a gallon tub of crabs, a little cream of tartar, and sugar to taste, to make this simple and easy juice.
  • Crabapple Liqueur. To make a headier mixture, fill a jar with chopped crabapples and add sugar and 1 ½ cups of vodka. Store out of sunlight on its side and rotate the jar every day for two weeks.
  • Crabapple Wine. For homemade fruit wine aficionados, this recipe is a blend of crabapples, raisins, and lemon juice – ready to be bottled and enjoyed in about two months.
  • Crabapple Sauce. Served over pork or turkey, this two ingredient sauce calls for six pounds of crabapples and sweetener. Simply boil the crabs, drain, and mash.
  • Crabapple Butter. Take your crabapple sauce to the next level by adding cinnamon, cloves, and nutmeg. Served warm, crabapple butter is great on toast, sandwiches, ice cream, and yogurt.
  • Crabapple Fruit Leather. Crabapple fruit leather is made by processing the crabs into puree and spreading them on sheets to be dried in a dehydrator or oven.
  • Spicy Pickled Crabapples. A super easy way to preserve the harvest, these crabapples are pickled in cider vinegar and spiced with cloves and cardamom.
  • Crabapple Syrup. Crabapple syrup is a sweet treat that can be drizzled over pancakes, waffles, ice cream, and other desserts. Get the recipe here.


HOW TO MAKE MEDLAR (OR QUINCE OR CRAB APPLE) JELLY ...
2017-11-17 Method: Day One. Scrub the fruit (s), chop roughly – there’s no need to peel or core the fruit – and place in a large pot along with any herbs and spices if using. Just cover the fruit with water and bring to a good simmer and add some cider vinegar, around 50 ml per litre of water. Turn on the heat, cover and simmer until very soft.
From britishfoodhistory.com
Estimated Reading Time 5 mins


CRAB APPLE JELLY - FOOD | DRINK | RECIPES
Wash the apples, remove the blossom heads and cut out any bruised bits. Put in a large preserving pan, fill with water to cover the apples and bring to the boil. Simmer for 25 minutes until the fruit is soft. Carefully pour the hot pulp into a jelly bag or several layers of muslin and leave to drip ...
From waitrose.com
4/5 (176)
Calories 68 per serving
Total Time 1 hr 40 mins


CRAB APPLES, WINDFALLS AND MINT FROM THE HERB GARDEN ...
2011-10-01 600ml (1 pint) cider apple vinegar. Cane Sugar. 4 tablespoons finely chopped fresh mint. Method: 1. Put the apples in a heavy-based pan with enough water to cover them. Add a large bunch of mint and then bring to the boil and simmer until the apples are soft ~ about 30 to 45 minutes depending on type of apples. 2.
From lavenderandlovage.com
Reviews 21
Estimated Reading Time 4 mins


CRABAPPLE FREEZER JELLY | RECIPE | CRAB APPLE RECIPES ...
Spiced Crab Apples (Pickled Crab Apples) by Tiffany Mae Cook-Jones Ingredients: 2 pounds crab apples 1 3/4 cup apple cider vinegar 1 1/2 cup water 3 cups sugar 1 1/2 teaspoon whole cloves 2 sticks... Deborah Harvey
From pinterest.com
3.4/5 (31)
Total Time 1 hr
Servings 4


CRAB APPLE AND ROWAN JELLY (AMONG OTHERS) | FOOD | THE ...
2006-10-21 Alternatively, use the berries only, but use jam sugar with added pectin. Around 1kg rowan berries (or sloes, or rosehips, or haws or a mixture) Around 1kg crab apples. At least 1.5kg granulated ...
From theguardian.com
Estimated Reading Time 3 mins


BLACKBERRY AND APPLE JAM RECIPE - ALLOTMENT RECIPES
2007-08-19 Simmer gently until the apples are soft. Pick over and wash the blackberries, drain well and put into a pan with ¼ pint water. Stew until tender and add to the cooked apples. Test for pectin. Add the sugar and stir until dissolved. Bring to the boil and boil rapidly for about 10 minutes, until the jam sets when tested. Remove the scum.
From allotment-garden.org


MARY BERRY CONGRESS TARTS RECIPE - SHARE-RECIPES.NET
Mary Berry Crab Tart Recipes. 7 hours ago Continue cooking at a low boil until the temperature reaches 220 to 222 degrees F (108 to 110 C). Remove from heat. Pour the jelly into sterile small decorative jars leaving 1/4 inch headspace. Process in a hot water bath to seal. Nutrition Facts : Calories 93.8 calories, Carbohydrate 24.3 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.1 g, Sodium 0.3 mg, Sugar ...
From share-recipes.net


MINT JELLY RECIPE MARY BERRY - SHARE-RECIPES.NET
Mint Jelly Recipe Allrecipes. 1 hours ago Instructions Checklist. Step 1. Rinse off the mint leaves, and place them into a large saucepan. Crush with a potato masher or the bottom of a jar or glass. Add water, and bring the mint to a boil. Remove from heat, cover, and let stand for 10 minutes.
From share-recipes.net


MARTHA STEWART CRAB APPLE JELLY RECIPES
Strain the pulp. Crab apple jelly is normally strained through muslin, which results in a clear jelly and leave it overnight. Measure the juice and add the sugar. To every 4 cups of juice add 3 cups of sugar. Squeeze the lemon and add to the juice and sugar. Boil the jelly. Skim off any white froth that forms on the surface - this is the stuff ...
From tfrecipes.com


SO DELICIOUS MARY BERRY SMOKED TROUT AVOCADO AND TOMATO ...
2021-11-05 Beranda trout So Delicious Mary Berry Smoked Trout Avocado And Tomato Tian Recipe So Delicious Mary Berry Smoked Trout Avocado And Tomato Tian Recipe
From foodfocus1.blogspot.com


OLD FASHIONED APPLE JELLY RECIPE | THE COTTAGE SMALLHOLDER
Place fruit and lemon zest in a large deep heavy bottomed saucepan, or preserving pan. Add the water and bring gently Bring gently to the boil and simmer very gently until all the fruit is soft and mushy (roughly 25 minutes, depending upon how ripe the fruit is). Pour the cooked fruit …
From cottagesmallholder.com


MARY BERRY RECIPES - BBC FOOD
Mary Berry. Mary Berry is one of the best-known and respected cookery writers and broadcasters in the UK. She has been a judge on The Great British Bake Off since its launch in 2010. She started ...
From bbc.co.uk


CRAB APPLE JELLY RECIPE UK - TFRECIPES.COM
Crab Apple Jelly Recipe Uk. MARY WYNNE'S CRABAPPLE JELLY. 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. Recipe From allrecipes.com. Provided by DDPD. Time 15m. Yield 32. Steps: Remove stems and blossom ends from crabapples, and cut into quarters. Place them …
From tfrecipes.com


CRAB APPLE SEASON - ALL INFORMATION ABOUT HEALTHY RECIPES ...
Crabapples and apples are essentially the same fruit; the only real distinction is the size. Crabapples are 2 inches or less in diameter; apples are larger than 2 inches.Crabapples typically thrive in U.S. Department of Agriculture plant hardiness zones 4 to 8, but some, such as Malus "Rescue," can handle the conditions in USDA zone 1.
From therecipes.info


RECIPES | MARY BERRY
Mary Berry trained at The Cordon Bleu in Paris and Bath School of Home Economics. In the swinging '60s she became the cookery editor of Housewife magazine, followed by Ideal Home magazine.
From maryberry.co.uk


BLACKBERRY AND APPLE JELLY BEST RECIPE | THE COTTAGE ...
Recipe for Blackberry and Apple Jelly. Ingredients: 2lbs/900gms of apples (windfalls or any apples are fine for this recipe) 2lbs/900gms of blackberries; water (see method below) White granulated sugar (the amount depends on the volume of juice extracted from the simmered, drained fruit. Ipt/500ml of juice to 1lb/454gms of sugar. I always make sure that I have a 2 kilo bag of sugar in the ...
From cottagesmallholder.com


CRAB APPLE RECIPES – MARY BERRY CRAB APPLE JELLY – KUCHI
Recipe for crab apple jelly, 2 kg/4 lbs of crab apples will make about 1500ml of jelly about three jars Ingredients, Crab apples – or the crab apple cores remaining from making the crab apple sauce, and the juice you’ve saved, Golden caster sugar – a quarter of the weight of the crab apples, Lemon juice – juice of half a lemon per 500g/1 lb of sugar , You can experiment with adding
From kuchnwki.co


Related Search