Homemade Crabapple Jelly

Makes 4 - 5 Pints (2L - 2.5L)
serve with:
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  • 9 pounds (4 kg) crabapples, with the skin and seeds, sliced into two
  • 9 cups (2.25L) cold water
  • ½ cup (125 ml) lemon juice
  • 6 cups (1.2kg) sugar


Add the crabapples, water, and lemon juice into a large saucepan and bring it to a boil. Reduce the heat and simmer gently for 30 minutes, uncovered. Stir frequently to prevent sticking to the bottom.

Line a colander with several layers of cheesecloth and place it over a large bowl. Pour the crabapples in the colander and let drain for about 2 hours without crushing or squeezing the fruit. You should get about 8 - 9 cups (1.9L - 2.2L) of juice. If the amount of juice obtained is different, count ⅔ cup (130g) of sugar for each 1 cup (240ml) of juice.

In the same clean saucepan, bring the crabapple juice and sugar to a boil. Using a candy thermometer in the centre of the saucepan and (be careful not touching the bottom), simmer until it reads 219°F/104°C. It should take about 3 - 5 minutes of boiling to get the good temperature. Skim carefully while cooking.

As soon as removed from boiling, pour into sterilized jars. Let it cool and place it in the refrigerator.

Serve for breakfast on toasts, croissants or buns. You can even use it on crackers with brie as an appetizer.

Cook’s note: if you did not succeed at making a jelly texture, you can use the syrup on pancakes, or even into a drink! It is a great replacement for a splash of Grenadine!


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