Amelia Grace Crab apples are one of those fruits that most people walk straight past, but they make one of the most beautifully delicate, rosy-pink jellies you can preserve, and they’re often free for the picking if you know a tree.
This is a proper old-fashioned autumn preserve, the sort of thing that used to be a regular part of the hedgerow harvest.
Crab apples are naturally very high in pectin, which makes this one of the more forgiving jellies to attempt, even if you’ve never made one before.
Why Crab Apples Are So Reliable for Jelly-Making
Crab apples sit right near the top of the list when it comes to fruits naturally rich in pectin, which is exactly what makes a jelly set properly.
Because they’re already so high in both pectin and natural acidity, crab apple jelly doesn’t need any lemon juice or shop-bought pectin added to reach a good set — the fruit does the work entirely on its own.
This also means the jelly tends to set reliably even for those making it for the first time, which is part of why it’s such a popular starting point for anyone new to preserving.
Ingredients for Delia Smith Crab Apple Jelly
- 1.5kg crab apples, roughly chopped (no need to peel or core)
- Water, to cover
- Granulated sugar (amount depends on the strained juice — see method)
How to Make Delia Smith Crab Apple Jelly — Step by Step
Step 1 — Prepare the Fruit
Wash the crab apples well, then roughly chop them, leaving the skin, cores and pips in — no need to peel or core at this stage.
Step 2 — Simmer the Fruit
Put the chopped crab apples into a large pan with just enough water to cover. Bring to a simmer and cook gently for 45–60 minutes, until the fruit is completely soft and pulpy.
Step 3 — Strain Overnight
Line a large sieve or colander with a clean muslin cloth or jelly bag and set it over a large bowl. Pour in the cooked fruit and liquid, then leave it to strain undisturbed overnight. Resist pressing or squeezing the pulp, as this will make your jelly cloudy.
Step 4 — Measure the Juice
The next day, measure the strained juice. For every 600ml of juice, you’ll need 450g of granulated sugar.
Step 5 — Warm the Sugar
Gently warm the measured sugar on a low tray in the oven for a few minutes before adding it.
Step 6 — Boil to Setting Point
Pour the strained juice into a clean pan, add the warmed sugar, and stir over a low heat until fully dissolved. Bring to a rolling boil and boil rapidly for 10–15 minutes.
Step 7 — Test for a Set
From the 10-minute mark, test by spooning a little jelly onto a cold saucer, leaving it for a minute, then pushing it with your fingertip. If it wrinkles and holds its shape, it’s ready.
Step 8 — Jar Immediately
Skim off any scum from the surface, then pour the jelly into clean, warm, sterilised jars and seal straight away.
My Top Tips for the Best Delia Smith Crab Apple Jelly
Never squeeze the muslin or jelly bag. Pressing the pulp forces cloudy sediment through, and crab apple jelly is meant to be beautifully clear with that lovely rosy colour.
Use the whole fruit, unpeeled and uncored. Most of the pectin sits in the skin and cores, so there’s no need to prepare the crab apples any further than a rough chop.
Be patient with the overnight strain. A full night gives you the clearest possible juice, and rushing this step is the main reason people end up with a cloudy jelly.
Measure your juice properly before adding sugar. The ratio of 450g sugar to every 600ml of juice is what gives you a reliable set, so don’t guess this part.
Warm your jars before filling. This simple step prevents the glass cracking when hot jelly goes in.
Serving Suggestions
Crab apple jelly is lovely with roast meats like pork or game, served as a condiment alongside the main course. It’s also delicious spread on warm toast or scones, and its delicate flavour makes it a nice addition to a cheeseboard.
How to Store Delia Smith Crab Apple Jelly
In the fridge: Once opened, keep in the fridge and use within 4 to 6 weeks.
At room temperature: Unopened, sealed jars keep in a cool, dark cupboard for up to a year.
In the freezer: Not recommended — jelly is far better bottled and stored in the cupboard than frozen.
Delia Smith Crab Apple Jelly Recipe
Ingredients
Method
- Wash and roughly chop the crab apples.
- Simmer with water to cover for 45–60 minutes until soft.
- Strain through a muslin cloth or jelly bag overnight, without pressing.
- Measure the strained juice and calculate sugar at 450g per 600ml.
- Warm the sugar gently before adding.
- Combine juice and sugar, dissolve over low heat, then boil rapidly for 10–15 minutes.
- Test for a set on a cold saucer from the 10-minute mark.
- Skim, then pour into warm, sterilised jars and seal.
Notes
Frequently Asked Questions About Delia Smith Crab Apple Jelly
Do I need to peel or core the crab apples first?
No — this is one of the advantages of crab apple jelly. The skin and cores contain much of the pectin that helps the jelly set, so everything goes into the pot together.
Why is my jelly cloudy?
This almost always comes down to pressing or squeezing the muslin during straining. Let gravity do the work overnight, without disturbing the bag.
Can I use a mix of crab apples and regular cooking apples?
Yes, a mix works well if you don’t have enough crab apples on their own, though you’ll lose a little of that distinctive rosy-pink colour and delicate flavour that crab apples specifically bring.
Why hasn’t my jelly set?
This is usually because it wasn’t boiled at a proper rolling boil for long enough, or the sugar-to-juice ratio wasn’t accurate. Always measure your strained juice properly and test with the cold saucer method.
