Jams & Preserves
Crabapple Jelly
A naturally firm, jewel-toned jelly made without added pectin.
Adapted and reviewed byCanning Vault · Cedar Ridge Ventures LLCLibrary reviewAugust 11, 2026How recipes are reviewed →
Gather
Ingredients
- Crabapples
- Water for juice extraction
- ¾ cup sugar per cup of extracted juice
Preserve
Instructions
- 01
Remove stems and blossom ends; quarter fruit, barely cover with water, simmer until soft, and strain through a jelly bag.
- 02
Measure juice and add ¾ cup sugar per cup juice. Boil rapidly to the jellying point.
- 03
Fill pre-sterilized jars with ¼-inch headspace.
- 04
In a boiling-water canner, process hot half-pint or pint jars for 5 minutes (base time).
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Trusted recipe source
NCHFP — Crabapple Jelly
Canning Vault independently summarizes the tested controls in practical language; the linked authority controls an actual batch. Read our publication standards.
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