Mum’s Classic Crab Apple Jelly: A Nostalgic Delight

Growing up, my mum was always in the kitchen making homemade treats. Summers meant hunting around West Auckland for surplus fruit to turn into jams, preserves, and other bottled goodies.

Our pantry was always stocked with jars of fruit—there were peaches for winter crumbles topped with mum’s homemade ice cream, and of course, an endless supply of jams. But the real star of the show was always the crab apple jelly. Sweet, tangy, and just perfect on toast, scones, or with a cheese and crackers plate. Mum and dad couldn’t get enough of it.

Helen’s Recipe – A Trip Down Memory Lane

I didn’t give much thought to the recipe back then, but when my cousin Helen visited this week and mentioned she had made a batch, I was curious. She said it was easy, sweet, and brought back so many memories. Naturally, I had to give it a try myself.

We’ve always had a crab apple tree in the front garden, and it’s still going strong today. Just three days ago, it was loaded with fruit. A bit of ladder work was involved to get to the higher branches, but I managed to gather more than enough for my first attempt.

Making Crab Apple Jelly – Simple & Delicious

Making crab apple jelly is surprisingly straightforward. The main difference from other jams and jellies is in how you prepare the fruit. You cook the crab apples whole, stalks and all, and then strain the boiled fruit through fine muslin to extract the juice, which becomes the base for your jelly.

Tips for a Perfect Batch

Muslin: I used food-grade muslin from Spotlight for straining. It’s simple – just cut a piece, place it in a colander, and set the colander over a pot to drain. Then ladle the mashed fruit and juice into the muslin. Make sure the colander is well-supported so it doesn’t fall into the juice.

Bottling: I used preserving jars from Kmart. Make sure to bottle the jelly while it’s still hot and ensure the jars are also hot. A silicone funnel came in handy to keep everything tidy while bottling. Don’t forget to screw the lids on immediately while the jars are still hot.

Hope you enjoy making and savouring this brilliant Crab Apple Jelly! Happy cooking!

Recipe

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Crab Apple Jelly

Servings: 6 jars
Prep Time: 30 mins
Cook Time: 40 mins
Difficulty: easy
Rating: ★★★★★
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Crab apple jelly is a sweet and tangy preserve made from crab apples. Its bright pink colour and balanced flavour make it a stunning spread for toast, scones, or cheese.

Tip: Make sure the jars are hot when bottling.
Recipe Credit: Inspired by Helen.

Ingredients

2 kg crab apples
Water
Juice of 1-2 lemons
Sugar

Directions

Preparation: Wash the crab apples and remove any bruised or damaged parts. Place them into a large saucepan with stalks still attached.
Cover: Add enough water to cover the apples.
Boil: Bring to a boil and cook for about 30 minutes until the apples are soft and mushy.
Strain: Mash the apples with a potato masher, then strain the liquid through muslin. Don’t squeeze the fruit to avoid cloudy jelly. Leave to drip overnight.
Measure: Measure the liquid and note the amount in cups.
Sugar: For every 10 cups of juice, add 7 cups of sugar and the juice of 1 lemon. Stir gently over low heat until sugar dissolves.
Boil Again: Bring the mixture to a rolling boil without the lid for about 40 minutes, skimming off any scum.
Sterilise Jars: While the jelly boils, sterilise jars and lids in the oven at 160°C for 15-20 minutes.
Plate Test: Test the jelly by placing a small amount on a chilled plate. If it wrinkles when you run your finger through it, it’s done.
Bottle: Carefully ladle the hot jelly into hot sterilised jars, then screw on the lids while the jars and jelly are still hot.