Recipe for Spiced Crab Apple Jelly

November 12, 2011

Recipe for Spiced Crab Apple Jelly

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Recipe for Spiced Crab Apple Jelly

A wonderful spicy jelly that is great with turkey, hot or cold. Perfect with cheese, washed down with a cool glass of cider. First locate a crab apple tree and pick them late October, early November, cooking apples can be used as a substitute.

For more delicious recipes, do check out our Dorset recipes page. 

Crab Apple Jelly

November 12, 2011
: Couple of jars
: 20 min
: 20 min
: 40 min
: Easy


Crab Apple Jelly 2011 | Recipe for Spiced Crab Apple Jelly | Dorset Foodie Feed
  • 1kg crab apples
  • Half nutmeg
  • 2 cinnamon sticks
  • 2 star anise
  • 10 cloves
  • 4 bay leaves
  • Quarter teaspoon ground mace
  • 4 piece of orange peal
  • Sugar
  • 100ml cider vinegar
  • Step 1 Wash the crab apples and chop into 2cm pieces, including skin and pips.
  • Step 2 Add to a large pan, with spices and about 600ml of water.
  • Step 3 Simmer with lid on for 1 ½ hours until the fruit is soft
  • Step 4 Pour this mixture into a jelly bag or sieve lined with muslin.
  • Step 5 Leave overnight (don’t force it through or your jelly will be cloudy)
  • Step 6 The liquid will look cloudy, but don’t panic!
  • Step 7 Add sugar (450g per 600ml of water) and vinegar.
  • Step 8 Bring to the boil and cook until setting point is reached (105c), takes about 14 mins.
  • Step 9 Skim any scum from the mixture.
  • Step 10 After about 5 minutes the liquid will suddenly clear.
  • Step 11 Pour into sterilised jar and store until required.

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