I’ve started a series of recipes dedicated to forgotten backyard fruit. You know the ones: look a bit strange, have an unusual name and unlikely to be found in the local supermarket.
The odds are that your grandmother would have known exactly what to do with them: quince, persimmon, loquat, kumquat, cape gooseberry, elderberries, guava, tamarillo and crab apple. Strange shapes and looking a little shambolic they are all perfectly edible although some require a bit of preparation first.
If you have one of ‘those’ trees in your backyard please check in regularly with me! I will be endeavoring to embrace the season of these lesser known fruits of yesteryear.
Crab Apples
As a youngster I remember my grandmother had a Crab Apple tree outside her house on the berm which would shed fruit like no tomorrow. I would naughtily put the ripe ones under car tyres parked on the roadside, squealing with delight at the thought they’d be a mucky, squishy mess the next morning.
That was only after trying to eat them and being told off as they’d give me a belly ache. They are crunchy apples, very miniature and of very sour variety!
Now I am proud to have a Crab Apple tree in my own backyard. A luscious tree that is home to nesting goldfinches in the summer, it provides an ample crop come March.
The beauty of old, traditional recipes is that you really don’t need a recipe per say. You need the THEORY of the recipe then adjust it to the quantity of fruit you have at hand. For example, while I made this jelly with 2kg of crab apple, you may have 5kg or 10kg…..or you may not have a pair of scales, it actually doesn’t matter. If you know the principles of jelly making then the rest is just academic. Let me explain.
- Prepare your crab apples: wash, cut out and discard any section of the flesh that has broken skin (the odds are there’s fruit fly larvae inside), but otherwise put your fruit whole (stalk, pips etc chuck it all in) into a large saucepan.
- Cover with cold water: literally, it’s that easy.
- Boil: boil for at least 30 minutes until the fruit is soft and has start to split and turn to pulp. The water level may evaporate somewhat but that’s all perfectly fine.
- Strain: prepare a jelly bag (sit a colander over a bowl and stretch the bag over the edges of the bowl sides to secure) pour the pulp and juice into the jelly bag, tie the top and allow the juice to strain freely into the bowl below. Leave for several hours or overnight. Try not to squeeze the bag (although it’s tempting to get more juice out) as it may make the jelly cloudy.
- Measure: the liquid in cups and to every 10 parts liquid add 7 parts sugar and the juice of one lemon.
- Boil again: bring your new measures to the boil for approximately 40 minutes. The liquid will turn from an ‘apple juice’ colour to a beautiful pink when it is nearly ready. Test the setting probability by putting a teaspoon in the freezer for 10 minutes. Drop some brewing liquid onto the spoon. It should harden/become tacky quickly, indicating the jelly is ready to bottle.
So forgive me, there is no real recipe, just a theory and proportions. So for those wanting to follow my particular experience, scroll down the page and I’ll give you the detail for 2kgs of crab apples:
Crab Apple Jelly
Makes: approx 1 litre
Ingredients
- 2kg crab apples
- water to cover
- sugar
Method
- Wash and prepare crab apples (see above), throw into large saucepan and cover with water. Boil for 30 mins.
- Strain liquid through a jelly bag. My particular strain extracted 5.5 cups of crab apple liquid (see above for tips) over several hours.
- After measuring liquid put into clean saucepan, add sugar (my particular measures equated to approx. 3 3/4 cups of sugar, being 70% of the liquid measure) to add to the mix. Stir well to dissolve then put on a rolling boil for a good 40-50 minutes.
- A white scum will appear on the top. Simply skim off with a wooden spoon. The liquid will be a delightfully rich pink colour.
- Put a spoon in the freezer and then drop some mix on the back of the spoon. After a minute it should firm up and become tacky. Your jelly is now ready to bottle.
I love the fact that jelly is, albeit taking time, so easy and just like grandma would have made. It tastes delicious, no jam setting agent was required, just perfect with fruit and sugar and a leisurely Sunday afternoon.
Crab Apple Jelly is apparently delicious with cold meats and duck -neither of which are likely to be served in my kitchen, being a non-meat eater. I can say hand-on-heart however that it is absolutely light in texture and overflowing with flavour with a slither of cheese on black rice crackers!
Stay with me on my journey of rediscovering forgotten fruits and how to use and preserve them!
September 7, 2025
Had my first harvest of crabapples from my hedgerow planted three years ago. Made your recipe in May and enjoying it in Spring on sourdough toast. It’s such an elegant treat.
September 9, 2025
Hi Katrina, YAY! I’m so happy to hear that! It’s such a beautiful jelly. >>Julie
June 22, 2025
I raided a friends tree late last week. Made the Crab apple jelly today, it’s a beautiful radiant red and set so well. Thank you for sharing this recipe – have pinned to my favourites so I don’t lose it.
Made quince jelly and paste this year as well. Love the forgotten fruits.
Next up will be green tomato relish, yes still have tomatoes on my plants in June in the Manawatu.
June 26, 2025
Hi Sue, excellent! So glad you enjoyed the recipe! Keep up the awesome preserving! >>Julie
May 15, 2024
It worked a treat, thank you!!
March 20, 2024
I am waiting for this year’s crabapples to be ready. I love the tangy flavour of jelly or butter with cheese and on any pork dish such as roast or chops. As we have had a hot dry summer where I am, the fruit this year isn’t quite as lush as it usually is, but I will harvest some anyway and leave some for the birds. I also have a large tree with tiny apples on it, smaller than cherries and the birds love them as well as Rowan berries.
March 23, 2024
Hi Gail, yum! Yes crabapple jelly is outstanding. All the best with this year’s harvest! >>Julie
March 3, 2024
Making my crab apple jelly tomorrow, raided my father’s tree and got all the ones I could reach, its been a few years since I made it and have come across your recipe and like the idea of minimal processing of the apples. I too live in the mighty waikato.
I’m not so experienced with preserving…..
Would you reccomend boiling the apples or having them on a gentle rolling simmer …. (I’ve read that vigorous boiling can reduce effectiveness of the pectin)
March 23, 2024
Hi Celeste, lovely to hear from a fellow Waikato-ite! While I did boil the fruit in my recipe, it turned out great so I can’t verify either way if the rolling simmer option is best for the pectin. I’m sorry that my reply may have come too late (crossing fingers that you now have oodles of delicious crapapple jelly already bottled, regardless). I hope it all worked out for you. I’d welcome an update if you get a chance. >>Julie
March 29, 2024
Oh my gosh, it turned out Sooooo good, I gave some to family and friends and to say I’ve recieved rave reviews is an understatement….
Raided the tree again today so another batch is on the agenda this Easter weekend. I also raided a neighbour’s cherry guava tree and so a guava jelly is in the cooking stage as I type this.
Thankyou so much for your reply and my family thank you for your forgotten fruits recipes (Quince will be my next to try I think, lol just need to restock my jar supply 😃)
March 31, 2024
Amazing! Yay – so happy to hear! >>Julie
March 9, 2025
The lemon juice covers the pectin.
March 17, 2021
I love making crab apple jelly. I have also found that you can use the left over pulp to make crab apple sauce. Fantastic with pork. Seive left over fruit and sugar (I use about 3/4 cup to one cup of pulp) and bring to the boil. Simmer while stirring.
Saves wasting all that lovely rich red crab apple flesh.
March 22, 2021
Hi Andy, what a brilliant tip! Thanks for sharing. >>Julie
March 9, 2025
I was always told the seeds were toxic, hence the straining/serving.
March 12, 2025
Hi Vania, I think in large quantities the seeds would be bad for you, agreed. >>Julie
July 31, 2020
I just finished bottling this jelly -it’s delicious!!!
Thanks so much for posting this recipe – it was simple to make ( loved being able to just wash the fruit off and throw it in the pot, stems and all!
The finished jelly is such a beautiful colour. The jars look like jewels 🥰
August 2, 2020
Hi Bess, lovely to hear that! It is such a gorgeous colour, I agree. Thanks so much for visiting my blog and making the most of the recipes. Thanks, >>Julie
May 24, 2020
I’d like to buy some crabapples to make jelly again. There was an orchard just out of Cambridge ( Nicohardsons, I think) where I used to buy them about 10yrs ago. Does anyone know of where to buy them near Auckland ? The jelly is superb.
April 14, 2020
I live in Twizel and I have access to a crab apple tree. I have just made a few jars of jelly and butter. I love its tangy sharp sweetness with pork and cheese.
April 15, 2020
How delicious! Yum with pork & cheese – thanks for sharing. >>Julie
May 13, 2018
I spent hours yesterday quartering, de-coring, and de-seeding my crab apples to boil up for jelly! Silly me – I knew it had to be easier! My juice has come out cloudy even with no squeezing, but I’m not worried. Now it’s out to the garden to pick a lemon and get started on the jelly making per se.
May 18, 2018
Thanks Rose! Good luck with your next batch. I think crab apples are so underrated, but so delicious – particularly as a savoury jelly. Enjoy! >>Julie
September 16, 2017
I like the way you clean your leeks and will try it that way. Also like some of your recipes that I will try. I grow everything organic, but I don’t have access to the different fruits that you have. We grow the usual apples, pears, plums, figs, grapes, blueberries, rhubarb, Asian pears, crabapples, blackberries, and strawberries. Recipes for these fruits would be very welcome. We also grow vegetables, which I can or freeze. May I ask where you live because I don’t think they grow those fruits in England. I’m from London, but live in the USA. Our climate is cool and rainy like England, so orange and mandarin trees won’t grow in our state.
September 17, 2017
Hi, thanks for dropping by and saying hello. We live in rural Waikato, NZ. Our climate is pretty wet (that’s how our countryside is so green) although we do get to enjoy a hot summer too. Delighted you are growing all that you can. Thanks for the prompt for recipes, I’d be delighted to share some more. Stay tuned :) >>Julie