Crabapple Jelly

Crabapple Jelly

About This Recipe

Yield:three 4 ounce jars
This recipe appears in: Market Scene: Smyrna Farmer's Market in Atlanta, Georgia


  • 2 1/2 pounds of crabapples
  • 3 cups water
  • 2 cups sugar


  1. 1

    Wash crabapples and quarter them. Place them in a heavy saucepan with the water. Boil the crabs until they are very soft, about 1 hour.

  2. 2

    Pour the cooked apples into a strainer suspended over another clean heavy saucepan. Allow the juice to collect in the saucepan one hour without pressing solids.

  3. 3

    Note: A shortcut would be to sieve the apples once by pressing through the solids, then pouring the juice through a finer sieve into the second saucepan. Add sugar and boil the mixture until it reaches 220°F. Pour carefully into sterilized jelly jars and seal with a boiling water canner or pressure canner.

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