Ever wondered how you can use crab apples to make a jam? Here we have a foolproof crab apple jam recipe that is really easy to make at home. Even better, there is no need to add pectin or setting agents due to the naturally occurring pectin in the fruit. This delicious preserve pairs well with cheeses, simply added to hot toast or even as an accompaniment to roasted pork.
What are Crab Apples?
Crab apples are a common sight in woodland, country lanes and hedgerows, and it is an under-utilised natural resource. While the sour flavour of raw crab apples is not to everyone’s liking, when cooked with other foods or sweetened in jams and relishes, the humble crab apple comes into its own.
Learn how to forage for crab apples, what they look like and when they are available, on our foraging pages.
Are Crab Apples Good for Making Jam?
Crab apples are brilliant for jam making as they contain lots of natural pectin (stuff that makes jam thick and sets well) so you don’t even need to buy jam sugar, normal granulated sugar will be fine. It is both tart and sweet at the same time – a true taste sensation!
If you want to add another fruit, such as blackberry, elderberry, raspberry and more, just add it to the mix. The pectin in the apple will be more than enough for it to set.
The following recipe should give you approximately one large jar of jam. It’s easy to scale up the recipe if you have more apples or want to add another fruit.
Equipment You’ll Need:
- Heavy-bottomed pan or a traditional maslin pan with side handle (helps prevent jam from burning)
- Unbleached muslin cloth or a jelly bag & stand for smooth straining
- Large mixing bowl and a fine-mesh sieve
- Glass jam jars with twist-off lids (1–2 large jars)
- Waxed paper discs and a
stainless steel jam funnel (makes filling mess-free)
Crab Apple Jam Recipe
- 1kg crab apple
- approx 400g granulated sugar
- 1 muslin cloth
Method:
1. Prep and Simmer the Fruit: Wash and roughly chop the crab apples, removing the stalks. Leave the cores in as it all adds to the pectin levels which help the jam set.
Put into a heavy bottomed pan and add water so it comes up to about halfway of the amount of fruit. Bring to the boil and simmer. Squash and stir the fruit occasionally until you have a lovely apple pulp.
2. Sterilise Your Jars: While your apple is ‘pulping’, it’s a good time to sterilise your jam jars. Wash your jars and lids thoroughly in warm, soapy water and rinse well.
Place the jars upside down on a baking tray and pop them into a preheated oven at 140°C (120°C fan) for 15 minutes. Keep them warm in the oven until ready to fill so the warm glass doesn’t crack when hot jam is poured in.
You can also do this by boiling the kettle and fill up your glass jars with boiling water to sterilise. However, this can be risky care glass may shatter at high temperatures. One way to deal with this is to put a metal spoon into the jar as you pour the water to help disperse the heat.
Place the jars on a baking tray and dry them off in a hot oven for 20 minutes, then keep them warm until ready for use.
3. Strain the Fruit: When your apple is ready, get a large bowl and lay a sieve over the top. Place muslin cloth inside sieve and scoop in some of the apple mixture.
If you like a clear jam, allow the liquid to drip through the cloth. If you are impatient and don’t mind a cloudy jam, squeeze the pulp to extract as much juice as possible and repeat with the rest of the apple pulp. Measure out how much juice you have.
4. Boil and Set: Because crab apples have a tart flavour, you will need around 400g of sugar for every half litre of juice. Add juice and sugar to a clean pan and slowly bring to the boil, allowing sugar to dissolve. Then rapidly boil for about ten minutes, scooping off any foam that comes to the surface. Then, simply pour into your warmed jars and seal with waxed paper and lid.
TOP TIP: The Cold Plate Setting Test
Place a small saucer in the freezer before you start cooking. After 10 minutes of rapid boiling, spoon a tiny drop of jam onto the cold plate. Wait 30 seconds, then push it gently with your finger. If the surface wrinkles, your jam has reached its setting point and is ready to pot!
5. Pot and Seal: Pour the hot jam into your warmed, sterilised jars. Using a simple stainless steel jam funnel makes filling them clean, fast, and completely mess-free without risk of burning yourself. Seal with a waxed paper disc and tighten the lid while still warm.
Crab apple jam is best left for a few weeks to mature before eating. When properly stored, this jam can keep unopened for up to a year. Enjoy!
Do you make foraged crab apple jam? What else do you make with crab apples? Please share your recipes with us! You might also like this chutney recipe!
I have not made this jam before I can only give it a try
Yum! Let us know how you get on!