Mary Wynne's Crabapple Jelly

Mary Wynne's Crabapple Jelly


"This is a fresh tasting, pure jelly with no pectin added. Just the goodness of your backyard. No commercial pectin is required as crabapples have high natural pectin content."

Ingredients 15 m {{adjustedServings}} servings 94 cals

Serving size has been adjusted!

Original recipe yields 32 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 94 kcal
  • 5%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 24.3g
  • 8%
  • Protein:
  • 0.1 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Remove stems and blossom ends from crabapples, and cut into quarters. Place them in a large stainless steel or other non-reactive pot or saucepan. Add enough water to be able to see, but no so much that the crabapples are floating. Bring to a boil, reduce heat to medium, and let simmer for 10 to 15 minutes. The apples should soften and change color.
  2. Strain the apples and juice through 2 or 3 layers of cheese cloth. You should have at least 4 cups of juice. Discard pulp, and pour the juice back into the pan. Bring to a simmer, and let cook for 10 minutes. Skim off any foam that comes to the top. Next, stir in the sugar until completely dissolved. Continue cooking at a low boil until the temperature reaches 220 to 222 degrees F (108 to 110 C). Remove from heat.
  3. Pour the jelly into sterile small decorative jars leaving 1/4 inch headspace. Process in a hot water bath to seal.
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Reviews 57

  1. 61 Ratings


Unfortunately ALLRECIPES changed the recipe significantly. We never simmer the juice for 10 minutes, or need to skim off any foam. It's a very simple process and the end result is fabulous.


Lovely recipe that is easy to make even for a first-time jelly maker. Takes a while for the jelly to set up so don't worry!


I think the success of this recipe must depend on how acidic your crabapples are. Mine were large and fairly sweet as far as crabapples go (I have no idea what variety they were, though)... so it did not jell. I had to add a box of Certo lite to make it jell. Once this was done, the flavour was great and the colour was so pretty.... I double-strained the juice, so I did not end up with a "weird consistency" like some reviewers said. Also, I needed a generous 8 cups of apples to get 3 cups of juice - not the four cups promised in the recipe. All-in-all, I would say that this recipe shows promise, but watch your "sour factor" in your apples - make sure it is high.