← All recipes

Crabapple Jam

Crabapple Jam is built on Water, Sugar, and Lemon Juice. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 200 ml
• 350 g
• 2 tbsp

Method (preview)

1. 1

   EITHER grate the crabapples, discarding the cores, OR cut out the cores and chop the apples finely in a processor.

2. 2

   Put the berries, apples and water in a saucepan.

3. 3

   Bring to the boil then simmer 5 minutes, stirring occasionally.

4. 4

   Add the sugar and lemon juice.

5. 5

   Stir until sugar is dissolved then increase heat and boil rapidly for 7 minutes.

6. 6

   Remove from heat and test for set: put a teaspoonful onto the chilled saucer and chill again for at least 2 minutes until cold.

7. 7

   If it is too runny, clean off the saucer (so you don't get mixed up!), put it back into the fridge and boil the jam for another minute or so.

8. 8

   Test again.

9. 9

   When happy with set, ladle into hot sterilized jars and put on lids.

10. 10

    The set of this spread is softer than conventional jam as it has less sugar.

11. 11

    Will freeze also, but thawed jam must be used within 2 weeks.