How to make crab apple jelly
You know when autumn has arrived when the crab apple trees are sagging under the weight of fruit. Carb apples are great for making jelly as they are full of pectin. In this video I therefore show you how to make crab apple jelly. More about wild foods at self-sufficientinsuburbia.blogspot.com
Crabapple Jelly Recipe, a how to guide with a Simple Method.
Crab apple jelly is an amazing preserve that is super easy to make. it requires only 3 ingredients. Crab apples, Water, and sugar! That's right there is no added pectin, because the crabapples have a naturally occurring pectin in them. Often times people have trouble setting crab apple jelly because of that so I give some helpful tips and tricks to make sure that your first batch of crab apple jelly is successful. The traditional way of making this jelly requires you to strain the cooked pulp for up to 8 hours to fully get all the juice out. You can defiantly do it that way, but I wanted to try a quicker method of just putting it in cheesecloth and squeezing it. I got the pulp pretty dry, and I was okay with the little bit that I wasn't apple to extract because I was able to make this jelly in one day instead of having to wait 8 hours. I also added less sugar than some recipes out there for crabapple jelly, I added 2kg for 4 liters of liquid, where as some recipes call for 1kg per liter. The sugar does combine with the natural pectin as part of it's gelling process, so I did have to render the mixture down to get it to properly set, but that just increased the flavor and I was still able to walk away with a healthier lower sugar product. From 6 liters of apples and water, and 2kg of sugar I was able to jar up 5 liters of Jelly. It all set just fine and every jar sealed! Making crabapple jelly doesn't have to be difficult or tricky if you follow the steps in the how to recipe video.
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How to Make Homemade Crabapple Jelly
Crabapple jelly is fun and easy to make! It takes a little longer than jam as you have to strain it first, but it's definitely worth the extra effort.
Equipment you may need:
Jars (4oz) -
Muslin/Cheese Cloth -
Jelly bag -
Waterbath Canner Starter Set -
Potato Masher -
I used 5.5 lbs of crabapples, which made 10 x 125ml (1/4 pint) jars.
- place trimmed crabapples in a large saucepan and add 1 cup of water for every pound of crabapples.
- bring to a boil over medium-high heat.
- boil for 15 min and then crush crabapples with a potato masher and boil for a further 5 min.
- strain the crabapples through a jelly bag or cheese cloth into a container for at least 2 hrs or overnight.
- place a small plate in the freezer for checking set point later.
- place juice in a saucepan and add 2/3 cup sugar for every cup of juice.
- bring juice and sugar gently to a boil while stirring constantly. Continue to boil for 15-18 min while stirring.
- after 15 min, remove the plate from the freezer and add a small amount of jelly onto the plate and return to the freezer for 1 min.
- remove plate again and run finger through the jelly. If the jelly wrinkles, it's ready. If not, continue to boil jelly for another couple of minutes and test again.
- remove jelly from heat and skim any foam/scum off the top.
Smaller pan for lids
Large pan/stockpot for canning – I use a 21 qt. canner that has a jar rack as well.
- wash jars and lids with hot and soapy water and rinse well.
- to sterilize jars, place jars in canner with just simmering water. Leave the jars in there until ready to use.
- warm lids (do not boil) in smaller pan.
- pour hot jelly into jars.
- make sure there's no jelly on the rim of the jars that could affect the seal. Clean with a damp cloth.
- place lids on top of jars and screw on bands until finger tight.
- place jars in canner and lower into water. Make sure there's at least 2 inches of water over the top of the jars. Bring water to a boil and process jars for 10 min. Use the following chart to adjust water canning times for different altitudes:
Altitude (feet) Increase processing time
1001 - 3000 5 minutes
3001 - 6000 10 minutes
6001 - 8000 15 minutes
8001 - 10000 20 minutes
- remove jars from water and place on a towel for at least 12 hrs. During this time you'll hear each of the lids pop as they seal.
- check the jars have sealed properly – they shouldn't move up and down when you press in the middle of the lid. If a jar hasn't sealed, you can refrigerate it and eat it or you can process the jar again using a new lid.
- keep processed jars in a cool, dry and dark place. They will last for about 1 year. Enjoy!
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Wild Harvests: How To Make Crab Apple Jelly
Fi invites us into her cosy kitchen to join her in making some delicious crab apple jelly. We also discover how to tell the difference between wild and domestic crab apples through looking at their leaves.
A film for WoodlandsTV by Jemma Cholawo.
Making Crab Apple Jelly
Only three ingredients apples, sugar and water.
Link to the recipe:
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How to Make Crab Apple Jelly
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Easy Crab Apple Jelly
Easy Crab Apple Jelly is sweet, tangy and delicious, the perfect way to preserve crab apples! It doesn’t require a jelly bag, stand, upturned stool or kitchen door knob, just a colander and a pair of tights, muslin or tea towel set over a pan. Couldn’t be easier! See recipe here:
Crabapple Jelly - Traditional Newfoundland - Bonita's Kitchen
Welcome to Bonita's Kitchen! Today we will be making Crabapple Jelly, made with small crab apples or apples of choice.
Visit our website for more tasty recipe ideas: bonitaskitchen.com
10 cups chopped crabapples
8-10 cups cold water
2 cups sugar
1 tsp butter
2 tbsp chuck of fresh ginger
I have been trying to make crabapple jelly for years but didn't have access to crabapple trees, one day we were visiting friends and there back yard was full of beautiful crabapple trees.
Making crabapple jelly it is time consuming, but it is one of the simplest jelly to make.
Take 10 cups of crabapples chop in small cubes you can remove the stems and spots or leave them on this will not change the flavour of your jelly.
The size of crabapples is not important just pick as many as you like for your jelly and to eat.
Place your crabapples in a boiler large enough so your crabapples don't boil over, next add cold water to cover your crabapples or if you have 10 cups of crabapple put 10 cups of cold water.
Start the boil, then let simmer over medium heat with lid on for 30 minutes to an hour until crabapples are soft or tender.
Don't over boil crabapples on its first boil because you will end up with to much solids in your juice.
Remove your crabapples from water bath place in a strainer or veggie bag or cheese cloth. Don't mash or squeeze crabapples at this stage because you will release more solids and this will make a cloudy jelly.
Take the juice from boiler and place in a bowl to add with the juice that will be released from your strainer overnight.
Let crabapples strain for 6 hours or overnight. (please note) don't get impatient at this stage because you will lose a lot of your pectin that will be released from your crabapples this is a very important step.
After straining is complete measure the amount a juice that is released from crabapples plus the juice from your first boil and this will give you your measurements for the sugar needed.
After all juice is collected pour it into a smaller pot and start the boiling then simmer over medium heat for about 30 minutes to an hour, this will reduce the volume and get more concentrated. Don't reduce to more then half the juice, if you had 6 cups of juice you will add 2 cups of sugar. 1/3 cup of sugar per original cup of juice remember this because after you simmer your juice will reduce to half but the sugar you use is based on the 6 cups from the start.
At this stage add the fresh ginger, let simmer with the juice for half the boiling time. keep starring juice until you notice the juice starting to concentrate, then add your sugar.
Simmer the juice and sugar together it should come to a boil some times it will start to foam remove this from the top with a spoon and then add 1 tsp of butter this will help reduce the foaming stage. As the jelly starts to get thicker you can use a cold spoon to dip into the pot if it slowly runs of your spoon it is thick enough remove from heat.
Prepare your jars and lids make sure your lids are boiled and ready to bottle jelly.
Pour jelly into each jar 1/4 inch from the top, seal each jar and place into a water bath for about 5 minutes, after boiling remove from heat and let cool.
These are your finish jars of crabapple jelly, sometimes your jelly is not thick enough but you can still use it for pancake sauce or topping for a cake or ice cream.
Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!
Homemade crab apple jelly
Crab Apple Jelly
Howdy everybody and welcome back into the kitchen as I continue my adventures in canning! Today the project is Apple Jelly and for a taste of something different I'm actually going to try an d follow the directions! Not something that comes easily for me ...
This recipe calls for 16 medium apples or 56 crab apples, some lemon juice, a bit of butter and a crazy amount of sugar. 7 and a half cups going into all of this! Only calls for 5 cups of the prepared apple juice ...
I'm going to try a different sort of apple jelly next time were I basically just use the natural sugars & pectin to see how that works out. Could go either way I suppose!
Thanks for joining me in the kitchen for this little bit of sweetness & fun. Have a great & flavorful day!
How to make Crab Apple Jelly
Today I will show you how to make Crab Apple Jelly.
You will need:
1kg Crab Apples
1.5 Litres water
1 tbsp lemon juice
Granulated sugar (750g per 1 litre)
2 tsp whole cloves (optional)
1 Cinnamon stick (optional)
How to make Crab Apple Jelly!
Making crab apple jelly / jam, from homegrown fruits. (16th October 2018) Crab Apple variety: RED SENTINEL
Ingredients: 4lb of Crab Apples / water to just cover / 1lb of Granulated Sugar / 1/2 of Lemon (squeezed).
You can spice up this recipe by adding to the apple cooking stage, a few homegrown chillies, a cinnamon stick, coriander seeds or star anise. YUM, YUM! #allotment #gardening #uk
Crabapple Recipes for Canning | Crabapple Jelly and Spiced Pickled Crabapples
I'm showing you how to make crabapple jelly and spiced pickled crabapples from the five gallon bucket of crabapples I got from shaking a tree with a tarp under it! I also made crabapple sauce, crabapple juice, and crabapple liqueur from it, which I'll show you in my next video! Join me in some home canning!
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***Spiced Pickled Crab Apple Recipe ????
1 quart crab apples, stems intact, washed & pricked all over
1-3/4 cups cider vinegar
1-1/2 cups water
3 cups sugar
1 T cardamom pods, cracked (don't lose the seeds!)
1 cinnamon sticks
1 star anise
1 tsp whole cloves
Combine all but the crabapples in a pot & bring to a boil. Turn down heat, add apples & simmer 5-10 minutes but not so they burst. Pack crabapples into jars, pour strained hot liquid over, add lids & process in a water canner for 15 minutes then cool completely.
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Hi! My name is Michelle! I'm an engineer, mom, wildlife & nature lover, with two sweet kitties. I'm a coffee and makeup addict and am very passionate about life and compassion. I make lifestyle videos, and I'm passionate about travel, bullet journaling, painting, cooking, outdoors, camping, kayaking, hiking, cryptocurrency, the Black Hills of South Dakota, riding motorcycles, I'm a huge ECHL hockey fan, home improvement, parenting, STEM, creating art, health, beauty, makeup, skincare, anti-aging, fashion, self-improvement, hygge and love!
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How to make Crab Apple & Rosehip Jelly - Behind the Scenes at Mapperton Episode 18 - Harvest Special
I think we're going to be awake all night making crab apple and rose hip jelly! No hardship though when it tastes this good.
I'm still amazed at how much fruit Mapperton Gardens produces during harvest time, and we're always catching up with the food we can make from it. This jelly is absolutely delicious, and we've got so much more of it to pick, juice, boil and bottle - it's never ending here at Mapperton!
Stay tuned for one more harvest special episode, where I create a medlar tart from the fruit picked during the exclusive Patreon update video last week. Medlars taste like apple pie straight from picking them, so I can't wait to see what they taste like baked into a tart. After that, we're bringing you some amazing Christmas specials which you won't want to miss...
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CRABAPPLE JELLY FROM TREE TO JELLY WITH MY FRESHTECH
These crabapples were picked at my son house in Hallowell Maine. The tree was loaded this year.Lets get started... You wash the crabapples first and then chop them up.. Put in a big pot and cook slowly on the stove then let them steep.You want to pour the juice into something.. I used a strainer....
3 cups of juice CRABAPPLE
4 Tablespoon of classic pectin
1/4 cup of lemon juice
and 3 1/3 cup of sugar if you want to use less use 2 cups
Put the 3 cups of juice in then 4 tablespoon classic pectin then 1/4 cup of lemon juice..start by hitting the jelly button and it will come on for 25 mintures after four minutes it will beep four time dump the sugar in.. put cover on and wait until it is finished.. Once done have your jars washed and hot ..pour in and leave a 1/4 of inch of head space when filling jars... I put my lids in hot boiling water.. Put a lid on and then band screw on finger tight only... once all filled put in a hot water bath for 10 minutes then take out and listen to them ping... music to your ears..
How to make Crabapple Jelly
Nadia Giordana demonstrates how to test fruit juice to see if it has sufficient pectin to gel without using commercial pectin. Then she makes a batch of crabapple jelly from juice extracted with a 12-qt steam juicer.
Crab Apple Jelly
How to make traditional crab apple jelly using crab apples foraged from the hedgerow
DAY 258 - How To Tell Crab Apples Are Ripe & Crab Apple Jelly
Today we show you how to tell if crab apples are ripe and how to make crab apple jelly!
Reconvene with Erin Breen, Crab Apple Jelly
For more, head to agingandawesome.com!
Crab apple & Rosehip jelly.
Foraging for Crab apples & Rosehips to make a delicious jelly.
*Making Crabapple Jelly diy
Making old-fashioned crabapple jelly, the stupid easy way.
Ingredients: crabapples, sugar
Canning Crabapple Butter, Jelly and Crabapplesauce
Here's how I can crabapple butter, crabapple jelly and crabapplesauce. Crabapples will stain your hands and fingernails so if that bothers you, wear gloves. Crabapples are often used as ornamental trees in landscaping so it would probably be pretty easy to find crabapples growing in your neighborhood by someone who has no idea of how to can them. I'll bet they'd be happy to share.
Crabapple Jelly Recipe | Full Water Bath Canning Method (With Pectin)
For the full jelly making process, check out the article I wrote:
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Your World: Bringing it Home - Crabapple Jelly
Allison Hume brings you a preview of the upcoming episode of Your World...Bringing it Home. In her Bring it home segment, Allison meets up wit Anne Hayek to pick some crabapples and make a tasty treat. Find out how you can make local produce work for your family in this how-to segment.
Apple Jelly Apple Jam || What to do with Crab Apple? Simple and delicious Apple Jelly Recipe
Look no further if you are looking for a way to use up Crab Apples.
This is a simple recipe, with 4 ingredients needed: Crab Apple, Water, Sugar, Lemon.
Let the syrup set aside and it should turn into a jelly consistency in 4 hours.
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Apple Jelly Apple Jam || What to do with Crab Apple? Simple and delicious Apple Jelly Recipe
Hi! Welcome back to my channel. Today, I am going to share a video about Apple Jelly. Watch the video in full to get to know How to Make this simple yet delicious Apple Jelly, exclusively on my channel. Keep watching this channel for the more informative video.
If you have any queries, please let me know in the comments or contact us through social media. Thank you for your support!
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Apple Jelly, Crab Apple Recipe, Apple Jam.
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Making Crab Apple Jelly - It must be Jelly because Jam don't Shake like That!
This video is about Making crab apple jelly. We tested out the Certo brand crab apple jelly recipe. We have a full blog post on dan330.com.
Blog text: We have a couple of crab apple trees in our yard that we have never done anything with. Our son Chris said let’s make jelly! Ok. Every other year we just watch the deer come and eat the fallen crab apples so why not give making jelly a try? (maybe we will have fewer deer destroying our yard)
These trees were planted by my grandfather many decades ago and still produce a tremendous amount of fruit. I was thrilled that my oldest son wanted to try making jelly.
First step of course was picking enough of the crab apples to make a batch of jelly. Crab apples are small and we don’t spray these trees so about every third apple is usable. It actually took quite a bit longer than I thought it would to get enough apples for our recipe.
We had a very stormy week with lots of rain, wind and hail. The trees and leaves are a little beat up from the hail. It was definitely time to harvest what we could salvage.
We used the Certo Sure Jell recipe. It’s always a good idea to use publish, tested recipes when you are preserving. The Certo brand recipes are very easy to follow. All we did was dice our apples and boil simmer them in a pot until it turned to mush.
Then, we strained the juice out using a jelly bag. While we were waiting for the juice to strain, we sanitized our jars in a water bath and set them in the oven until we needed them. We also kept the lids in simmering water as well.
We mixed 5 cups of the juice with 7 1/2 cups of sugar and brought it to a rolling boil. Then we added the pectin, boiled for one more minute and packed the juice in our cans. We brought the jars back out to our water bath for a quick 5 minute bath and we were all done!
Canning Crab Apple Jelly
I found FREE Crab Apples! Time to make jelly!
Crab Apple Jelly Pt.1
Come with me and let's can crab apple jelly. Simple method.
Making crabapple jelly with small pea-size crabapples from a decorative landscape tree