Seasons and Suppers · by Jennifer Maloney★ 5.0 (21)
Crab Apple Jelly
NUTRITION · PER SERVING75M COOK
CAL 44%·PRO 1%
CARBS 225G100% OF CAL
1G FIBER221G SUGAR3G OTHER
FAT 1G1% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A homemade crab apple preserve cooked down to a glossy, jewel-toned jelly. Sweet and tangy, spread on toast or served alongside cheese and charcuterie.
condimentamerican🍪 sheet pan🌡️ thermometer🥧 baking dish🍲 stockpot🔥 ovendairy freegluten free
View the full recipe on Seasons and Suppers →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 4 cups crab apple juice (from 3L basket of crab apples *See Note 1 below for using different quantities of crab apples)
- cheesecloth (muslin or old (clean) cotton pillow case, for draining fruit)
- 3 cups white sugar (*See Note 2 below for ratio of sugar to juice to use)
- clean jars, rings and lids (sterilized if canning)
At a glance
PER SERVING · TIME 75M
CAL 44%·PRO 1%
CARBS 225G100% OF CAL
1G FIBER221G SUGAR3G OTHER
FAT 1G1% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 45m
- Sodium
- 18mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 325mg
- Calcium
- 25mg
- Iron
- 0.29mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 18MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.