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Delia Smith Crab Apple Jelly Recipe

Delia Smith Crab Apple Jelly Recipe

Delia Smith's crab apple jelly recipe makes a delicate, rosy-pink preserve with a beautifully reliable set. A proper old-fashioned autumn classic.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 4 standard jars
Course: Side Dish
Cuisine: British
Calories: 35
Ingredients Method Notes

Ingredients
  

  • 1.5 kg crab apples roughly chopped (no need to peel or core)
  • Water to cover
  • Granulated sugar 450g per 600ml strained juice

Method
 

  1. Wash and roughly chop the crab apples.
  2. Simmer with water to cover for 45–60 minutes until soft.
  3. Strain through a muslin cloth or jelly bag overnight, without pressing.
  4. Measure the strained juice and calculate sugar at 450g per 600ml.
  5. Warm the sugar gently before adding.
  6. Combine juice and sugar, dissolve over low heat, then boil rapidly for 10–15 minutes.
  7. Test for a set on a cold saucer from the 10-minute mark.
  8. Skim, then pour into warm, sterilised jars and seal.

Notes

Never squeeze the jelly bag — this is the main cause of cloudy jelly.
Use the whole fruit, unpeeled and uncored, for the best natural pectin and colour.
Measure the strained juice accurately before adding sugar.
Best stored in a cool, dark cupboard rather than the freezer.
Lovely paired with roast pork, game, or a cheeseboard.