This recipe is a must for anyone with an abundance of crabapples in their yard. This tart jelly is a great toast topper and also goes well with creamy cheeses.

Yield: Makes about 6 half-pints or 3 pints.



  • 6 cups crabapple juice
  • 4 1/2 cups granulated sugar


  1. In a large saucepan, combine crabapple juice and sugar. Stir until sugar is dissolved. Bring mixture to a boil over high heat, stirring constantly. Boil rapidly, stirring occasionally, until jelly stage is reached, about 20 minutes. Remove from heat and skim foam.
  2. Pour into hot sterilized half-pint or pint jars, leaving 1/4 inch headspace. Wipe jar rims thoroughly with a clean damp cloth. Seal and process in a boiling water bath for 10 minutes in Alberta.
Nutritional analysis per 1 tbsp serving:

52 calories, 0.1 g fat, 0.1 g protein, 13.6 g carbohydrate, 0 g fibre, 3 mg sodium


Wash crabapples. Remove stem and blossom ends. Do not peel or core. To prepare juice, combine crabapples with enough water to cover in a Dutch oven. Bring mixture to a boil; reduce heat and simmer, covered, until crabapples are soft. Mash crabapples occasionally while cooking. Strain through a jelly bag.

If unable to produce 6 cups of crabapple juice, use 3/4 cups sugar for every 1 cup of juice.