Pour crab apples and liquid through cheesecloth or jelly bag. Allow to drain for at least 30 minutes to collect all juices, but do not press down on pulp or the jelly will be cloudy. There should ...

In a large stainless steel pot, combine the quartered crab apples, cinnamon stick, star anise, and water. Bring the mixture ...

A variation on this crab apple jelly recipe is herb crab apple jelly – simply exchange the cloves for 50–100g/1¾–3½oz mint, sage, rosemary, thyme, basil or lavender sprigs, leaves or stems ...

Cut the crab apples in halves or quarters, leaving the peel on and cores in. Put them in a large stainless steel saucepan and cover with water. Cook for about 30 minutes until the fruit turns to a ...

The small, sour fruit of the wild apple tree, crab apples are generally too tart to eat raw. They're more commonly made into a sweet jelly to accompany sweet breads or roasted meats and game and ...

Crab apple enthusiasts also love making them into jelly or jam. The high levels of pectin in these fruits help to give jelly or jam its jiggly texture. It’s up to you how you use these little ...

You need five ½-pint canning jars. Sterilize them by rinsing with boiling water. Sterilize the lids and rings, ladle, and any other equipment that will touch the jam. You will also need a large ...