Crabapple Jelly
Capture the vibrant flavors of autumn with this homemade Crabapple Jelly recipe, a timeless favorite perfect for preserving the harvest. Made with just a handful of ingredients—fresh crabapples, sugar, water, and a touch of lemon juice—this jewel-toned jelly boasts a tangy-sweet balance that’s irresistibly bright and refreshing. Using a simple jelly straining technique ensures a crystal-clear finish, while the inclusion of lemon juice helps achieve the perfect set. Whether spread on warm toast, paired with creamy cheeses, or used as a glaze for roasted meats, this versatile jelly makes a delightful addition to your pantry. With detailed instructions for water bath canning, this recipe ensures your jars of Crabapple Jelly stay shelf-stable and ready to enjoy year-round. Perfect for gifting or savoring at home, it’s a sweet taste of nostalgia that’s as satisfying to make as it is to eat!
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Recipe Information
Ingredients
- 4 pounds crabapples
- 6 cups water
- 1 cup granulated sugar
- 2 tablespoons lemon juice
Instructions
Wash the crabapples thoroughly, removing stems and any damaged or spoiled parts. There's no need to core or peel the fruit.
Place the crabapples in a large pot and pour in the water. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for about 40–50 minutes, or until the crabapples are soft and starting to break apart.
Set up a jelly strainer or line a large colander with several layers of cheesecloth. Place it over a large bowl. Carefully ladle the cooked crabapples and liquid into the strainer. Allow the juice to drip through for several hours or overnight. Do not press or squeeze the fruit, as this can make the jelly cloudy.
Measure the crabapple juice collected. For every cup of juice, you'll need 1 cup of sugar.
In a large, heavy-bottomed pot, combine the crabapple juice, measured sugar, and lemon juice. Bring the mixture to a boil over medium-high heat, stirring constantly to dissolve the sugar.
Continue boiling, without stirring, until the jelly reaches 220°F (105°C) on a candy thermometer, or until it passes the 'wrinkle test' (drop a small amount on a chilled plate and see if it wrinkles when pushed with your finger). This can take 20–30 minutes.
Remove the pot from the heat and skim off any foam from the surface of the jelly.
Carefully pour or ladle the hot jelly into sterilized jars, leaving 1/4-inch headspace. Wipe the rims clean with a damp cloth and secure the lids.
Process the jars in a boiling water bath for 10 minutes. Adjust processing time for altitude if necessary.
Allow the jars to cool undisturbed for 24 hours. Check seals and store in a cool, dark place. Refrigerate once opened.
Nutrition Facts
Calories |
1712 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.7 g | 5% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 62 mg | 3% | |
| Total Carbohydrate | 456.1 g | 166% | |
| Dietary Fiber | 43.6 g | 156% | |
| Total Sugars | 382.2 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 197 mg | 15% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 1972 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
