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Spiced Crabapple Jelly


  • Crabapples
  • 3/4 cup cane or granulated sugar (per 1 cup of strained liquid)
  • water
  • cinnamon sticks (4-5 sticks per large pot full)
  • whole allspice (4-5 sticks per large pot full)
  • cloves (1 tablespoon per large pot full)


  • Place the cleaned and halved crabapples into a large pot and add water just until the apples are covered.
  • Shove the cinnamon sticks, allspice, and cloves into the apples.
  • Start the apples at a slow simmer, stirring occasionally. After about 10 minutes, mash lightly with a potato masher.
  • Bring to a soft boil and remove from the heat.
  • Take a large strainer and line with cheesecloth. Place over a large pot or bowl.
  • Pour the stewed apples into the strainer, cover with a layer of cheesecloth, and let sit overnight.
  • Place washed jars in a canning pot, fill with water and bring to a boil. Placed the lids and rings into another pot, cover with water and bring to a boil, then turn to low.
  • Take the strained juice and add 3/4 cup sugar per 1 cup of strained liquid.
  • Gently bring the mixture to a boil. STIR FREQUENTLY.
  • Skim off the foam when it builds up.
  • When the liquid has reached 220F, remove from the heat.
  • Remove a jar from the boiling water, fill the jar with crabapple liquid. Wipe the rim clean if needed, and take a lid and ring from their pot and lightly screw on.
  • Finish filling all the jars and using oven mitts, tighten the lids. Place back in the canning pot and water bathe for 10 minutes.
  • Remove the jars gently, trying not to tip, and place to the side to cool and set.