Delia Smith Crab Apple Jelly

When I was a child, there was an old crab apple tree just outside my gran’s garden gate — gnarled, stubborn, and sharp as anything to climb. Every autumn, those tiny apples would fall in heaps, mostly ignored except for the odd dare to bite into one raw (regret always followed). But then came jelly day. My gran would simmer them slowly, the kitchen fogged up with sweet-tart steam, and the scent of crab apple and spice meant one thing: winter preserves were coming.

So when I make Delia Smith’s crab apple jelly, it’s more than a preserve — it’s a way to bottle up memory. Sweet, tangy, a whisper of cinnamon if you fancy — this jelly is pure, old-fashioned British charm, and it deserves a quiet afternoon and a proper spoon.

Ingredients List

• 8 cups fresh crab apples — tart and packed with pectin, perfect for jelly.
• 1 (3-inch) cinnamon stick (optional) — adds subtle warmth; leave it out if you prefer a cleaner apple flavour.
• 4 cups water — just enough to cover the fruit but not drown it.
• 3 cups white sugar — don’t swap for brown; we want clarity and brightness here.

(That’s it. Three ingredients. No faff.)

How to Make It (Instructions)

1. Sterilize your jars: Wash four ½-pint jars and their lids. Place the jars in a simmering water bath and keep them hot until needed.
2. Prep your apples: Wash the crab apples, remove stems and blossom ends, and quarter them. No need to peel or core — the pectin lives in the skin and seeds.
3. Cook the fruit: In a large stainless-steel pot, add the apples and cinnamon stick (if using). Pour in enough water to just peek through the fruit — don’t cover them entirely. Bring to a boil, then simmer for 15 minutes, until the fruit collapses and blushes pink.
4. Strain patiently: Remove the cinnamon and ladle the mush into a jelly bag or layers of cheesecloth over a colander. Let it drip for a few hours or overnight if you can. Don’t press it — that’ll cloud the jelly. (Ask me how I know. Go on.)
5. Return the juice to the pot: You should have about 4 cups of juice. Bring it to a gentle simmer, skim off any froth, then stir in the sugar until fully dissolved.
6. Boil until it sets: Increase the heat and bring to a rolling boil. Cook for 2–5 minutes, or until it reaches 220–222°F (104–106°C) on a sugar thermometer.
7. Jar it up: Pour the hot jelly into your warm sterilized jars, leaving ¼ inch at the top. Run a knife around the inside to release any air bubbles. Wipe the rims clean, place the lids on, and tighten the rings.
8. Water bath: Lower the jars into boiling water, ensuring they’re covered by at least an inch. Boil for 5 minutes, then remove and let cool untouched for 12–24 hours.
9. Check the seals: Press the lids — if they don’t spring back, you’re sealed. If they do, refrigerate and use within a few weeks.

Common Mistakes

Why didn’t my jelly set?
You may not have reached the right temperature (220°F). Also, under-ripe crab apples help — they’re full of natural pectin.

Why is my jelly cloudy?
You probably squeezed the cheesecloth during straining. I get it — impatience wins sometimes. Let gravity do the work next time.

Can I use store-bought apples?
Technically yes, but they have less pectin. Stick with crab apples for a proper set.

Why does it taste flat?
Skipping the cinnamon is fine, but try a drop of lemon juice if your apples are overly sweet. Or try roasting the apples first for depth.

Storage and Reheating Tips

Fridge:
Once opened, store the jelly in the fridge and use within 3–4 weeks.

Pantry:
Unopened, sealed jars will last up to 12 months in a cool, dark place.

Freezer:
You can freeze jelly (who knew?). Leave space at the top of the container, and use within 6 months.

To reheat jelly (for glazing, say):

• Stovetop: Gently warm in a small saucepan.
• Microwave: Use short bursts and stir.
• Double boiler: Ideal if you’re fancy and patient.

What to Serve With It

• Cheddar or Brie and crackers — That sharp cheese with sweet jelly? Divine.
• Roast pork or duck glaze — Brush it over in the last 10 minutes of roasting.
• Warm buttered scones or toast — Breakfast just levelled up.

You can even sneak it into a Victoria sponge, between the layers. It’s a twist that makes people pause and say, “Ooh, what is that?”

FAQ Section

Can I make this jelly without cinnamon?
Absolutely. The cinnamon is optional — go purist if you like.

How much juice should I get from 8 cups of apples?
Roughly 4 cups, depending on ripeness and water content. Let it strain fully to get the most out.

Can I use less sugar?
Not really — sugar isn’t just for sweetness; it helps with setting and preservation. If you want low sugar, look into low-sugar pectin recipes instead.

Can I double the recipe?
You can, but jelly sets best in small batches. Try two pots on the go instead of one big one.

Try More Recipes:

• Delia Smith Blackcurrant Jam Recipe
• Delia Smith Pineapple Upside Down Cake
• Delia Smith Potato Gratin
• Delia Ginger Marmalade Recipe