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Crabapple Jelly

In an unconscious attempt to add to my list of domestic hobbies I decided to learn how to make jelly this fall.  I picked some apples from my neighbor’s crabapple tree, and started boiling away like a crazy person.  Got some 40 half-pint jars of jelly in the end . . .

Crabapple Jelly Image


  • Crabapples
  • White sugar
  • Cheesecloth for draining fruit
  • Clean jars


1)      Prepare your apples by washing, removing the stems and cutting off the blossom ends. You can leave whole or cut in half.

2)      Place prepared apples into a large stock pot and add water, just until it covers the apples. Bring to a boil over high heat; then reduce heat and simmer without stirring for 10-15 minutes.

3)      When fruit is tender, pour into cheesecloth lined colander and leave to drain for 2-3 hours. RESIST THE URGE TO POKE, PRESS OR SQUEEZE the pulp to get more juice. It will make for a cloudy jelly.

a)      After pouring the clear juice into a bowl, squeeze the pulp in the cheesecloth to get out more juice.  This juice will yield cloudy jelly, but it is still good!  I prepared it separate from the clear juice.

4)      Measure out the amount of juice and make note of how many cups of juice you have.  Add the juice to a large pot and bring to a boil over high heat. Reduce heat to medium and simmer, stirring, for about 20 minutes, skimming off any foam, as necessary.

5)      Remove pot with apple juice from the heat. Stir in sugar (0.62 cups for every cup of juice) just until it is dissolved. Place the pot back on the heat and WITHOUT STIRRING, boil for 5-8 minutes, until jelly reaches 220°F.

6)      Ladle jelly into sterile jars, and use the water canning technique.

Adapted from: