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Homemade Crab Apple Jelly

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PREP TIME
60 min
COOKING TIME
50 min
TOTAL TIME
830 min
SERVINGS
32 servings
Homemade Crab Apple Jelly
Ingredients
  • 8 cups fresh crab apples
  • 1 (3 inch) cinnamon stick
  • 4 cups water, or as needed
  • 3 cups white sugar
Instructions
1
Inspect four 1/2-pint jars for any visible damage, such as cracks or signs of rust around the rings. If you notice any issues, discard those jars immediately. Next, submerge the remaining jars in simmering water until they're ready to use.
2
Clean and sanitize any new, unused lids and rings by washing them in warm soapy water. Move on to preparing the crab apples.
3
Carefully remove the stems and blossom ends from the crab apples. Cut the fruit into quarters and place them in a large stainless steel pot.
4
Add a cinnamon stick to the pot, then pour in just enough water so you can see it through the fruit. However, make sure there's enough water to cover the bottom of the pot, but not so much that it covers the fruit. Bring the mixture to a boil over medium-high heat.
5
Reduce the heat to medium and let it simmer for 10-15 minutes, or until the fruit is soft and has changed color. Remove the cinnamon stick from the pot.
6
Strain the fruit through 2-3 layers of cheesecloth, and you should be left with at least 4 cups of juice. Discard the pulp, then pour the remaining juice back into the pot.
7
Bring the juice to a simmer once more, and cook it for 10 minutes. Skim off any foam that rises to the surface during this time.
8
Stir in sugar until it's completely dissolved. Continue cooking at a low boil for 2-5 minutes, or until the juice reaches a temperature of 220-222 degrees F (104-106 degrees C). Remove it from the heat.
9
Fill hot, sterilized jars with the jelly, leaving about 1/4 inch of space at the top. Use a clean knife or thin spatula to remove any air bubbles that may have formed.
10
Wipe the rims of the jars with a moist paper towel to remove any residue. Top the jars with lids and screw them on tightly.
11
Place a rack in the bottom of a large stockpot, filling it halfway with water. Bring the water to a boil and carefully lower the jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover the jars by at least 1 inch.
12
Bring the water to a rolling boil, cover it, and process the jars for 5 minutes. Remove them from the stockpot and let them rest, several inches apart, for 12-24 hours. Press the center of each lid with your finger to ensure it doesn't move up or down.
13
Remove the rings from the jars for storage and store them in a cool, dark area.