Delia Smith’s Crab Apple Jelly is made with crab apples, cloves, and granulated sugar. This traditional Crab Apple Jelly recipe creates a delicious preserve that takes about 55 minutes to prepare and can serve up to 12 people.
Delia Smith Crab Apple Jelly Ingredients
- 1 kg (2 lb 4 oz) crab apples
- 3–4 cloves
- 600–650 g (1 lb 5 oz–1 lb 7 oz) granulated sugar
How To Make Delia Smith Crab Apple Jelly
- Prepare Apples: Rinse the crab apples, removing stalks and any damaged parts. Roughly chop or pulse in a food processor.
- Cook Apples: Place the apples in a large saucepan with cloves and 1.25 liters (2 pints) of water. Cover and simmer for 30–45 minutes until the apples are completely soft.
- Strain Juice: Strain the mixture through a jelly bag or a muslin-lined sieve set over a large bowl. Press lightly to push the juice through, but avoid pressing fruit fibers through. Leave to strain for several hours or overnight.
- Measure Juice: Measure the crab apple stock (about 1 litre/1¾ pints). For each litre, measure out 600 g (1 lb 5 oz) granulated sugar.
- Make Jelly: Pour the stock into a clean, large saucepan or preserving pan. Bring to a simmer, then add sugar in thirds, stirring until dissolved. Increase the heat and boil rapidly for 7–8 minutes or until the setting point is reached.
- Skim and Pour: Allow the mixture to rest for a few minutes, then pour into a jug. Skim off any skin with a slotted spoon. Tap the jug lightly to remove air bubbles. Pour into sterilized jars and seal immediately.
- Store: Store in a cool, dark place for up to 1 year.
Recipe Tips
- Use Fully Ripe Apples: For the best flavor and color, use fully ripe crab apples. Unripe apples can result in a less vibrant jelly.
- Do Not Press Too Hard: When straining the juice, avoid pressing too hard on the fruit as it can release unwanted pulp, making the jelly cloudy.
- Test the Setting Point: To check if the jelly is set, place a small spoonful on a cold plate, let it cool for a minute, then push it with your finger. If it wrinkles, it’s ready to jar.
- Stir Gently: When adding sugar, stir gently to avoid disturbing the jelly’s setting properties and to ensure all the sugar dissolves properly.
- Sterilize Jars Thoroughly: Make sure your jars are properly sterilized to prevent spoilage. Boil them for 10 minutes and let them dry completely before filling.
What To Serve With Crab Apple Jelly?
This sweet crab apple jelly pairs well with fresh scones, buttered toast, crumpets, or cheese platters. It can also be served alongside yogurt, cottage cheese, fruit salads, or pancakes for a delicious breakfast.
How To Store Leftovers Crab Apple Jelly?
- Refrigerate: Let the crab apple jelly cool to room temperature before refrigerating. Store in sterilized jars with tightly sealed lids in the refrigerator. It will keep for up to 1 year.
- Freeze: Freezing crab apple jelly is not recommended as it can affect the texture and consistency. The jelly may become too watery or lose its clarity.
Delia Smith Crab Apple Jelly Nutrition Facts
Serving Size: 1 tablespoon (approximately 20 grams)
- Calories: 50
- Total Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 0mg
- Potassium: 10mg
- Total Carbohydrate: 13g
- Dietary Fiber: 0g
- Sugars: 13g
- Protein: 0g
Try More Delia Smith Recipes:
- Delia Smith Black Forest Gateau
- Delia Smith Chicken Tarragon
- Delia Smith Dundee Cake
- Delia Smith Orange Sauce For Duck
Delia Smith Crab Apple Jelly
Description
Delia Smith’s Crab Apple Jelly is made with crab apples, cloves, and granulated sugar. This traditional Crab Apple Jelly recipe creates a delicious preserve that takes about 55 minutes to prepare and can serve up to 12 people.
Ingredients
Instructions
- Prepare Apples: Rinse the crab apples, removing stalks and any damaged parts. Roughly chop or pulse in a food processor.
- Cook Apples: Place the apples in a large saucepan with cloves and 1.25 liters (2 pints) of water. Cover and simmer for 30–45 minutes until the apples are completely soft.
- Strain Juice: Strain the mixture through a jelly bag or a muslin-lined sieve set over a large bowl. Press lightly to push the juice through, but avoid pressing fruit fibers through. Leave to strain for several hours or overnight.
- Measure Juice: Measure the crab apple stock (about 1 litre/1¾ pints). For each litre, measure out 600 g (1 lb 5 oz) granulated sugar.
- Make Jelly: Pour the stock into a clean, large saucepan or preserving pan. Bring to a simmer, then add sugar in thirds, stirring until dissolved. Increase the heat and boil rapidly for 7–8 minutes or until the setting point is reached.
- Skim and Pour: Allow the mixture to rest for a few minutes, then pour into a jug. Skim off any skin with a slotted spoon. Tap the jug lightly to remove air bubbles. Pour into sterilized jars and seal immediately.
- Store: Store in a cool, dark place for up to 1 year.
Notes
- Use Fully Ripe Apples: For the best flavor and color, use fully ripe crab apples. Unripe apples can result in a less vibrant jelly.
- Do Not Press Too Hard: When straining the juice, avoid pressing too hard on the fruit as it can release unwanted pulp, making the jelly cloudy.
- Test the Setting Point: To check if the jelly is set, place a small spoonful on a cold plate, let it cool for a minute, then push it with your finger. If it wrinkles, it’s ready to jar.
- Stir Gently: When adding sugar, stir gently to avoid disturbing the jelly’s setting properties and to ensure all the sugar dissolves properly.
- Sterilize Jars Thoroughly: Make sure your jars are properly sterilized to prevent spoilage. Boil them for 10 minutes and let them dry completely before filling.
Delia Smith Crab Apple Jelly