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Crabapple jelly is one of the easiest fruit jellies to make at home without commercial pectin. Crabapples are naturally high in both pectin and acidity, which means they gel beautifully with just fruit juice and sugar. With their tart flavor and bright pink color, crabapples make a jelly that’s as eye-catching as it is delicious.
Crabapple jelly is a classic preserve that showcases the natural pectin and tart flavor of these small, wild fruits. Unlike many other fruit jellies, you don’t need to add commercial pectin—crabapples have plenty of their own. All it takes is juice, sugar, and a bit of patience at the stove to create a sparkling, ruby-red jelly that tastes just like fall in a jar.
I make a batch of crabapple jelly almost every year, usually around the same time we’re harvesting apples for sauce and pressing cider. The trees are absolutely loaded in early autumn, and since crabapples aren’t great for fresh eating, turning them into jelly is one of the best ways to use the harvest. It’s a great project for when you want something simple, beautiful, and shelf-stable to show for your time.
Because it’s made without added pectin, this recipe relies on the right balance of fruit, cooking time, and a careful eye toward temperature. You’ll cook the crabapples just until soft to preserve as much of the natural pectin as possible, then strain out the juice and boil it with sugar until it hits gel stage.
It’s a straightforward, satisfying process that yields beautiful results—and once you’ve done it once, you’ll likely make it a fall tradition.
A Quick Look at the Recipe
- Recipe Name: Crabapple Jelly
- Recipe Type: Jelly (Natural No Added Pectin)
- Canning Method: Waterbath Canning
- Prep/Cook Time: 2 Hours
- Canning Time: 10 Minutes
- Yield: 4 to 5 half pints
- Jar Sizes: Quarter Pint, Half Pint and Pint
- Headspace: 1/4 inch
- Ingredients Overview: Crabapples, Water, and sugar
- Difficulty: Moderate, be sure you review how to test for jelling in pectin free jellies before you begin
Ingredients for Crabapple Jelly
This old-fashioned jelly requires just two simple ingredients: crabapple juice and sugar. You’ll start with about 3 pounds of fresh crabapples to yield 4 cups of juice—enough for one batch. Be sure to use a mix of slightly underripe and fully ripe fruit; the less-ripe crabapples provide natural pectin to help the jelly set without any commercial additives.
To make the juice, the crabapples are cooked with about 3 cups of water, then strained through a jelly bag or fine cheesecloth to separate the clear juice from the pulp. Once strained, you’ll combine the juice with an equal amount of sugar—typically 4 cups of sugar to 4 cups of juice. This 1:1 ratio creates a bright, flavorful jelly with a traditional loose set and a rich ruby color. No added pectin or lemon juice is needed when the fruit is fresh and properly balanced.
Best Crabapples for Jelly
Not all crabapples are created equal. For the best jelly, choose firm, tart varieties with a mix of underripe and fully ripe fruit. The underripe fruit contributes more natural pectin, which is essential for gel.
You can use ornamental crabapples, but make sure they haven’t been sprayed with non-food-safe chemicals. Some popular crabapple varieties for jelly include:
- Dolgo
- Chestnut
- Whitney
- Centennial
- Wickson
If you’re foraging wild crabapples, choose clean, unblemished fruit from trees that haven’t been sprayed.
How to Make Crabapple Jelly
To begin, choose about 3 pounds of firm, tart crabapples. A mix of ¼ underripe and ¾ fully ripe fruit works best, as underripe crabapples are naturally higher in pectin.
Wash the fruit thoroughly and remove both the stems and blossom ends, but don’t peel or core them—those parts help contribute to a successful set. Cut the fruit into quarters or smaller chunks and place them in a large saucepan with 3 cups of water.
Bring the pot to a boil over high heat, stirring occasionally to prevent sticking or scorching. Once it reaches a boil, reduce the heat and simmer gently for 20 to 25 minutes, until the crabapples are soft and falling apart.
Avoid overcooking, as too much heat can degrade the natural pectin and affect the final gel.
When the fruit is fully softened, pour the contents of the pot through a dampened jelly bag or a double layer of damp cheesecloth. Suspend the bag over a bowl or large measuring cup, allowing the juice to drip through slowly.
Do not press or squeeze the bag, as this can cause cloudy jelly. If you use a fruit press, be sure to re-strain the juice through a jelly bag to remove excess pulp. You should end up with about 4 cups of clear crabapple juice.
Transfer the juice to a clean jam pot and add 4 cups of sugar. Stir to combine, then bring the mixture to a rapid boil over high heat. Continue boiling until the jelly reaches gel stage—220°F at sea level, or about 8°F above the boiling point of water in your location. You can also test for gel using the spoon test or the plate test.
Once the jelly reaches the proper consistency, remove it from the heat and skim off any foam.
Immediately ladle the hot jelly into sterilized half-pint jars, leaving ¼ inch of headspace. Wipe the rims, apply two-piece lids, and process in a boiling water bath canner for 10 minutes (or 15 minutes above 6,000 feet in elevation).
After processing, allow the jars to cool undisturbed for 12 to 24 hours before checking the seals. Properly sealed jars can be stored in a cool, dark pantry for up to 18 months.
How to Test for Gel Stage (Without Pectin)
You don’t need a thermometer to test for gel, but it’s the easiest way. Jam and jelly gel at 220°F at sea level, and you should subtract 2°F for every 1,000 feet of elevation.
If you’re not using a thermometer, try these methods:
- Spoon Test: Dip a cold metal spoon into the jelly and hold it sideways. If the mixture forms a sheet or thick drops instead of a single drip, it’s done.
- Plate Test: Keep a plate in the freezer. When the jelly looks close, spoon a bit onto the cold plate. Wait 30 seconds, then push it with your finger. If it wrinkles and holds a line, it’s ready.
FAQ
Yes! Crabapples are naturally high in pectin, so you don’t need to add any commercial pectin to make them gel.
A steam juicer will work well and may give clearer juice, but a mechanical juicer might introduce pulp or foam. If using anything but a jelly bag, be sure to re-strain the juice. A steam juicer is also another option, and they work well for making juice for jelly.
Cloudiness often comes from squeezing the jelly bag or overcooking the fruit. Let the juice drain slowly and don’t press on the pulp.
Properly sealed jars can be stored in a cool, dark place for 12 to 18 months. Once opened, refrigerate and use within 2 to 3 weeks.
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Crabapple Jelly
Equipment
Ingredients
- 3 pounds crabapples
- 3 cups water
- 4 cups sugar
Instructions
Prepare the Juice
- Start by selecting about 3 pounds of fresh crabapples, ideally a mix of ¼ underripe and ¾ ripe. This ratio ensures the best flavor and enough natural pectin for the jelly to set.
- Wash the fruit thoroughly and remove both the stems and blossom ends—but don’t peel or core them. The skins and cores actually contain a good portion of the natural pectin. Cut the fruit into quarters or smaller chunks.
- Place the prepared fruit in a large saucepan with 3 cups of water. Bring the mixture to a boil over high heat, stirring occasionally to prevent scorching. Once boiling, reduce the heat and simmer for 20 to 25 minutes, covered, until the fruit is completely soft.
Strain the Juice
- When the crabapples are soft, pour the contents of the pot through a dampened jelly bag or a double layer of damp cheesecloth. Let the juice drain naturally into a clean bowl or large measuring cup. Do not press or squeeze the bag, as this can result in cloudy jelly. If you’re using a fruit press, make sure to re-strain the juice through a jelly bag for clarity.
- You should end up with approximately 4 cups of clear crabapple juice. If you have slightly less, you can scale the recipe by using equal parts juice and sugar by volume.
Make the Jelly
- Pour the strained juice into a clean jam pot or heavy-bottomed saucepan. Add 4 cups of granulated sugar, stir to combine, and bring the mixture to a boil over high heat.
- Boil until the jelly reaches gel stage—this means 220°F at sea level (or 8°F above the boiling point of water in your location). If you’re not using a thermometer, you can also test for gel with the spoon or plate test (see below).
- Once the jelly reaches the correct temperature or passes a gel test, remove it from the heat and skim off any foam.
Can the Jelly
- Ladle the hot jelly into sterilized half-pint jars, leaving ¼ inch headspace. Wipe rims, apply two-piece canning lids, and tighten until fingertip-tight. Process in a boiling water bath canner for 10 minutes below 6,000 feet, or 15 minutes above 6,000 feet.
- Allow jars to cool undisturbed for 12–24 hours before checking seals. Store sealed jars in a cool, dark pantry for up to 18 months.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love how nicely this one sets without any added pectin. Crabapples really are made for jelly!