Crab Apple Jelly by Larry Andersen

Crab Apple

Juice and Jelly

Crabapples are an often overlooked resource, perhaps right in your back yard. Crabapple trees are hardy and produce fruits in many different climate zones. By themselves, crabapples make a very tasty jelly. The juice may be used in conjunction with other fruit juices as an extender. At the end of the season, crabapple juice makes a great base for all of the dabs of leftover juices to make a mixed fruit jelly.

Preparation: 1 1/2 hours Life Experience Recipe
Makes 4 to 6 pints
Making the Fruit Juice:
  • 3 1/2 pounds crab apples
  • 3 cups water


  • Inspect, wash and clean fruit removing stems and blemishes; remove blossom end. Cut into small pieces but do not peel or core.
  • Place in a large sauce pan, add three cups of water. Bring to a boil. reduce heat and simmer for 10 minutes.
  • Crush cooked apples with potato masher. Cover and simmer 5 additional minutes.
  • Strain through jelly bag or multiple layers of cheese cloth.

Note: Juice may be used immediately. However, if the juice is frozen and then slowly thawed, the sediment will be forced to the bottom and careful decanting will produce a much clearer juice.

Making the Jelly - For each Batch (4 Pints):
  • 6 cups mixed fruit juice
  • 7 cups sugar
  • 1 tablespoon lemon juice
  • 1 3-ounce pouch Certo Liquid Pectin
  • Add 6 cups of crab apple juice to a large enamel or non-reactive pot. Add 7 cups sugar and 1 tablespoon lemon juice.
  • 1/2 teaspoon of butter or margarine may be added to reduce foaming if needed.
  • Heat over high heat while stirring constantly. Bring to a full rolling boil (one that doesn't stop when stirred).
  • Add 1 pouch of Certo liquid pectin while stirring. Rreturn to full rolling boil while stirring. When boiling resumes, time for 1 minute while stirring constantly.
  • Remove from heat, skim off and discard any foam.
  • Immediately fill sterilized jelly jars and seal using approved methods.

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Latest revision done September 2014
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