Delia Smith Crab Apple Jelly Recipe

A jar of glowing amber jelly is always welcome in the pantry, but when it’s Delia Smith’s Spiced Crab Apple Jelly, it’s the guest of honour. Use our simple straining method to ensure the exact level of crystal clarity for your preserve.

Delia Smith Crab Apple Jelly Recipe Ingredients

• The Fruit:
  • 1.8kg (4 lb) crab apples (or cooking apples)
  • 1.2 liters (2 pints) water (approx.)
  • 1 lemon, pare the zest thinly and juice it
• The Sugar:
  • Granulated sugar (approx. 450g per 600ml of juice)
• The Spices (Optional):
  • 6 cloves
  • 1 cinnamon stick
  • 1 blade of mace

How To Make Delia Smith Crab Apple Jelly Recipe

1. Prep the apples: Wash the crab apples thoroughly. Do not peel or core them (the pectin is in the cores and skins!). Cut them in half.
2. Simmer the fruit: Place the apples in a large preserving pan. Add the water (just enough to barely cover the fruit), lemon juice, lemon zest strips, and the spices (tied in a muslin bag). Bring to the boil, reduce heat, and simmer gently for about 30–45 minutes until the fruit is soft and pulpy.
3. Strain: Mash the fruit slightly. Ladle the pulp and juice into a jelly bag (or muslin cloth) suspended over a large bowl. Leave it to drip overnight. Crucial: Do not squeeze the bag, or the jelly will be cloudy.
4. Measure: The next day, measure the strained juice. For every 600ml (1 pint) of juice, measure out 450g (1 lb) of sugar.
5. Dissolve sugar: Pour the juice into a clean pan. Add the sugar. Heat gently, stirring, until the sugar has completely dissolved.
6. Rapid boil: Turn up the heat and bring to a rapid, rolling boil. Boil hard for about 10–15 minutes.
7. Test for set: Test for a set by putting a teaspoon of jelly on a cold saucer. Let it cool for a minute, then push it with your finger. If it wrinkles, it is ready. If not, boil for another 5 minutes and test again.
8. Pot: Skim off any scum from the surface. Pour the hot jelly into warm, sterilized jars. Seal immediately with waxed discs and lids.

Recipe Tips!

• Don’t Squeeze: I repeat, do not squeeze the jelly bag! It is tempting to get every drop, but squeezing forces fruit pulp through the cloth, turning your beautiful clear jelly muddy.
• Pectin Power: Crab apples are incredibly high in pectin, so this jelly sets very easily. If using regular cooking apples, you might need slightly less water to ensure a firm set.
• Spice Bag: Tying the cloves and cinnamon in a piece of muslin makes them easy to fish out later. The spiced flavor is subtle but warming, perfect for winter.
• Warming Sugar: Delia suggests warming the sugar in a low oven before adding it to the juice. This stops the temperature of the boil dropping too much, speeding up the setting point.

What To Serve With Delia Smith Crab Apple Jelly Recipe?

This Delia Smith Crab Apple Jelly Recipe is versatile! It is the classic accompaniment to Roast Pork or crackling, cutting through the fat beautifully. For breakfast, spread it on hot Buttered Toast or a crumpet! It is also fantastic glazed over a Fruit Tart to give it a professional shine.

How To Store Delia Smith Crab Apple Jelly Recipe

• Store: Store sealed jars in a cool, dark, dry place (like a cupboard). It keeps perfectly for up to 1 year.
• Refrigerate: Once opened, keep the jar in the fridge and use within 1 month.
• Freeze: Jelly does not freeze well; the texture breaks down. Canning/jarring is the best preservation method.

Delia Smith Crab Apple Jelly Recipe Nutrition Facts

• Calories: 40 kcal
• Fat: 0g
• Carbohydrates: 10g
• Protein: 0g

Nutrition information is estimated per tablespoon.

FAQs

Try More Recipes:

• Delia Smith Apple Crumble Recipe
• Delia Smith Crumble Apple​ Recipe
• Delia Smith Apple Pie​ Recipe