Friday, July 17, 2015

Garlic Rosemary Crab Apple Jelly

If you are fortunate to have access to a crab apple tree, here is a great recipe to use.  It is wonderful as a glaze for meat or with cream cheese on crackers.  I've doubled this recipe with out any issues.  The pectin in crab apples, particularly if they are not quite ripe, makes it easy to set up.

Garlic Rosemary Crab Apple Jelly


4 quarts crab apples (16 cups)
3 large onions
3/4 cup white vinegar
Handful of fresh rosemary, chopped
1 tablespoon chopped garlic
Sugar equal to liquid


Remove stem, flower from end and any blemishes from crab apples.  Chop in half and add to stock pot.  Chop onions into large chunks and mix into crab apples.  Add water to level of fruit.
Bring to boil and simmer until apples are soft (30-45 minutes).  Mash gently just to break open apples but not so much to make mush. 

Strain in a jelly bag or use a fine mesh strainer several times.  Measure and add liquid to clean pot.  Add 3/4 cup vinegar. For every cup of liquid, add a cup of sugar. Bring mixture to a boil.  Add chopped rosemary and garlic.  Boil until jelly begins to sheet/set (about 30 minutes for me).

Ladle into prepared jelly jars.  Water bath 15 minutes. 

Makes 6 - 8 half pints.

Note: To use as a meat glaze just warm in the microwave to make pourable.


  1. You make some of the most interesting things I have never heard of, and I can't say that about many people. Thanks, Dr. Mom.


  2. WOW! This sounds soo delicious.I just love your blog. Thanks for being here.

  3. So has anyone actually made this? I hate recipes that don't have exact amounts.

  4. Sounds great. Could I substitute sour apples for the crab apples, do you think?