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Crab Apple Jelly


By pam24


Today was designated as making the jelly day. We went off and bought the sugar and a lemon and then went down the garden to pick 4kg of crab apples!
Al looked up the recipe from last year on the web and then he started! I am the assistant in this operation, he is the chief cook!!

The crab apples freshly picked from the tree.

Topped and tailed, cut in half, ready to cook.

Bringing to the boil and then simmering for 25 mins.

The pulp is strained into bowls! At this point my kitchen is totally out of use, ha ha :))

The juice from straining.

Now the juice has to be brought to a ‘rolling boil’ with the sugar added for about 40 mins, til setting point.

Pouring into the jars,what a gorgeous colour!

Paper seals put in place

Here we are, nine jars of yummy jelly! Goes very well with roast pork or turkey.

Just think they were growing on the tree 6 hours ago!

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that looks fabulous! lovely blog and i bet that jelly is really delicious, never made that sort of jelly myself.
those crab apples look very good too.

1 Aug, 2011


Great blog, well worth doing.

1 Aug, 2011


Yum yum! I love crab apple jelly! And it's such a peculiar texture as a sharp wobbly apple, it's lovely with a nice cracker and an eye wateringly sharp cheese!

1 Aug, 2011


That sounds good Libet, I think I shall be trying that!

Thanks for reading my blog!

1 Aug, 2011


Oh! I can just smell it Pam how lovely.

1 Aug, 2011


lovely colour, never had this , sounds good pam ;o)

1 Aug, 2011


Looks lovely! What colour! I make a similar jelly, but with pieces of sage leaf suspended throughout. Looks like little green jewels in the jelly - lovely with pork! :o)

2 Aug, 2011


That sounds like a good idea, with the sage leaves, do you drop them in once the jar is filled or mix them in beforehand?

2 Aug, 2011


Looking for the recipe, Pam - can't find it! Can't remember which book it should be in - or whether it's something I took from a magazine! I WILL let you know as soon as I find it (Bl**dy senior moments!!!).

2 Aug, 2011


Ha ha know what you mean:))

2 Aug, 2011


Found it! It's a Prue Leith recipe. Sage is added after the second boiling when the jelly has been allowed to cool slightly - then just pour into warm jars etc. etc. etc. Try it - it's lovely with pork! :o)

2 Aug, 2011


Thanks very much! Have to wait til next year now as all jelly making has been done, but I will certainly remember that tip :))

2 Aug, 2011

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