August 08, 2017

Crabapple Grape Jelly

Crabapple Grape Jelly

We first published this on March 20/2017

Every summer we have an abundance of crabapples.  We make crabapple jelly to use and give away during the winter.

After picking the fruit we remove the stems and then place the crabapples in a large pot with a little water in the bottom.  The fruit is cooked whole on top of the stove until it is soft and a potato masher can break it up easily.

Once the fruit is mashed it is placed in a jelly bag and left to drip into a bowl or pot overnight.  
In lieu of a jelly bag, use five or six layers of cheesecloth draped over a large bowl.  Place the mashed fruit in the cheesecloth and tie all the layers together into a bundle.  Hang the bundle over the bowl to drip.

When we have enough juice prepared we go ahead and make the jelly.

The grapes are handled the same way.  They have a lot of seeds so we take a little care when mashing the cooked grapes.  We don't want to mash the seeds as they are bitter.

If we have leftover juice we freeze it for use during the winter.  It is so nice to have freshly made jelly in the winter.

We were out of jelly so last week I made a batch from the frozen juice.  There wasn't quite enough crabapple juice and we added frozen grape juice.

Crabapple Grape Jelly Recipe

Makes about 7 - 8 oz. jars

5 Cups of Juice
   (3-1/2 C. crabapple + 1-1/2 C. grape)
1 pkg. powdered pectin
7 Cups granulated sugar

Optional - A herb infuser filled with one or a combination of the following:  Lavender, Rosemary, Cinamon, Thyme.


Canning jars and lids
Jelly bag or several layers of cheesecloth and string to tie it.
A large Pot
Large spoon
Canning funnel
Canning tongs to remove bottles from the water bath
Hot Water Processing Pot


Prepare jars and lids using one of the approved canning methods.  I use Mason or Bernardin canning jars and lids and prepare them by sterilising in a pot of boiling water.  I also sterilise a ladle and canning funnel. 

Place the juice and pectin into a large pot and stir to dissolve the pectin.  The herb infuser can go into the pot now if using.  

Bring the pot to a boil.  I use a large stock pot as the juice will expand when boiling.

Add the sugar all at once and bring back to a rapid boil.  Boil hard for one minute.

Remove from the heat and skim off any foam that has accumulated on top of the jelly.  I like to put the foam in a bowl and use it on toast.

While the jelly is still hot pour it into the hot jelly jars.  I use the ladle and canning funnel to do this.

With a clean, damp cloth or paper towel wipe off the rims of the jars and screw on the lids and rings.

Process the jars.  I use a hot water bath for processing.

Leave the jars to cool.  While they are cooling the jelly will set.

The website Bernardin Home Canning explains the various methods of processing and sterilisation.  

Home canning is easy and a very satisfying way to use homegrown produce. Just make sure to follow the guidelines for canning.

We will use this jelly on toast, or over cream cheese with crackers, or as an accompaniment to pork or beef.
Crabapple Grape Jelly

We use a jelly bag on a stand that fits over a bowl or pot.
This method produces clear juice.

Norpro Jelly Strainer Stand with Bag

Thank you for stopping by.

I hope you enjoy trying this recipe.

This is an original Fair Meadow Place Publication

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  1. Wish I lived nearby as I love homemade jelly of any kind. This looks so good.

    1. If you lived close by you would be most welcome to come over for jam or jelly, whichever we have on the go at the time.


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