Mary Berry Crab Apple Jelly Recipes

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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

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