Crab Apple Jelly

by Editorial Staff

Summary

Prep Time	30 mins
Cook Time	2 hrs 4 mins
Total Time	2 hrs 34 mins
Course	Breakfast
Cuisine	European
Servings (Default: 1)

Ingredients

ml 1,250 apple juice, (crab apple or wild apple juice)
500 g preservin suar, 3: 1
1 stick cinnamon
1 vanilla pod (s)
1 pinch tonka bean (s), grated

Instructions

2-3 kg of wood or wild apples are required, which are washed and cut into small pieces with their skin and core. The juice is extracted in the steam extractor. This takes about 2 hours.
Let the juice cool, measure 1,250 ml, put in a large saucepan with the spices and preserving sugar and cook according to the instructions. Skim off the foam and pour the hot jelly into sparkling clean glasses. Wipe the edges and seal with twist-off lids.
The amount makes about 4 large glasses with a capacity of 350 ml. You can turn the glasses upside down for 10 minutes, but I never do that. This also creates a vacuum and keeps the lids clean.
Wood or wild apples are hard to come by. The jelly can also be made with normal, preferably acidic, apple juice and will keep for 1-2 years.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.