This Delia Smith Crab Apple Jelly is a clear, jewel-bright preserve with a sharp, fruity flavour and a gentle sweetness. It sets beautifully and has a delicate texture that melts on the tongue. This is a traditional recipe that feels rewarding rather than difficult, making it ideal for confident beginners. From start to finish, allow around 2 hours plus cooling time.
Ingredients
For the jelly
- 1.5 kg crab apples
- 1.5 litres cold water
- Granulated sugar, weighed to match the strained juice
- 2 tbsp lemon juice
How to Make Delia Smith Crab Apple Jelly
- Prepare the fruit: Wash the crab apples and remove any damaged parts. There is no need to peel or core them. Cut them roughly into halves or quarters.
- Cook the apples: Place the crab apples in a large preserving pan and add the water. Bring to a gentle boil, then reduce the heat and simmer for about 45 minutes until the fruit is soft and pulpy.
- Strain the juice: Spoon the cooked fruit into a jelly bag or muslin-lined sieve set over a large bowl. Leave to drip naturally for at least 4 hours or overnight. Do not squeeze or the jelly will turn cloudy.
- Measure and heat: Measure the strained juice and weigh an equal amount of sugar. Pour the juice into a clean pan, add the lemon juice, then gently heat and stir until the sugar has completely dissolved.
- Boil to setting point: Increase the heat and boil rapidly for 10 to 15 minutes. Test for a set using the wrinkle test on a cold saucer.
- Pot the jelly: Remove from the heat and skim off any scum. Pour into warm, sterilised jars, seal immediately, and leave to cool completely.
Tips
Why did my jelly not set?
Crab apples are naturally high in pectin, but underboiling can prevent setting. Return the jelly to the heat and boil again until the setting point is reached.
How do I keep the jelly clear?
Always allow the juice to drip naturally and avoid pressing the fruit. This keeps the jelly beautifully clear.
Can I flavour the jelly?
You can add a sprig of rosemary or a strip of lemon peel during boiling, then remove it before potting.
Serving Suggestions
- Serve with roast pork or lamb
- Spread on buttered toast or crumpets
- Use as a glaze for meats
Storage
Room temperature
Sealed jars keep well in a cool, dark place for up to 12 months.
Refrigerator
Once opened, store in the fridge and use within 4 weeks.
Freezing
Freezing is not recommended as it can affect the texture and clarity.
Nutrition
- Calories: 55 kcal
- Carbohydrates: 14 g
- Protein: 0 g
- Fat: 0 g
- Saturated fat: 0 g
- Sodium: 2 mg
Nutrition values are estimates and may vary.
FAQs
Can I bake this as a loaf instead?
Yes, divide the mixture between two loaf tins and increase the baking time slightly. Check for doneness with a skewer.
What size tray bake tin works best?
A tin around 23 x 30cm gives the ideal depth and even baking.
Can I use wholemeal flour?
You can replace half the flour with wholemeal, but the cake will be slightly denser.
Is this cake suitable for children?
Yes, it is mildly spiced and naturally sweet, making it ideal for all ages.
Delia Smith Crab Apple Jelly
Course: PreservesCuisine: BritishDifficulty: Easy4
servings30
minutes40
minutes300
kcal1
hour10
minutesA clear, traditional crab apple jelly with a sharp, fruity flavour and perfect natural set.
Ingredients
1.5 kg crab apples
1.5 litres cold water
Granulated sugar, equal to juice weight
2 tbsp lemon juice
Directions
- Wash and roughly chop the crab apples.
- Simmer apples with water until soft and pulpy.
- Strain juice through a jelly bag without squeezing.
- Heat juice with sugar and lemon juice until dissolved.
- Boil rapidly until setting point is reached.
- Pot into sterilised jars and seal.
Notes
- Do not squeeze the fruit or the jelly will turn cloudy.
- Always use warm, sterilised jars.
- Check the set using a cold saucer test.
