Quebec's Spiced Crabapple Jelly

Quebec's Spiced Crabapple Jelly Recipe

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Baby Kato


This recipe is posted for play in Culinary Quest - Quebec. The recipe is from "Laura Secord Canadian Cookbook". A well loved book with many treasured recipes.

Our early Canadian cookbook suggests that if you have a large family to cook for there is little use in making crab apple jelly in small quanitities. This recipe makes 8 (6 ounce jars).

Hope you will enjoy.

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Makes 8 (6 ounce jars)
24 Hr
50 Min
Stove Top


6 quarts crabapples
5 1/4 cups crabapple juice (after straining cranberries overnight)
1/2 cup white vinegar
1 (4 inch) stick cinnamon, broken
1 tbsp whole cloves
5 cups white sugar


1Wash and remove blossom ends and stems from crabapples.
2Combine in a large pan with enough water to cover.

Bring to a boil and simmer, uncovered, for 20 minutes or until mushy.
3Strain through jelly bag overnight.
4Add strained crabapple juice into a saucepan and add the vinegar .
5Tie in cheesecloth; add cinnamon stick and cloves.
Add the spices in cheesecloth to the pot of juice and bring to a boil, uncovered for 3 minutes and remove the spice bag.
6Slowly stir in the sugar. Bring to a boil, uncovered for 25 minutes, or until a spoonful when chilled quickly has the desired consistency.

Stir frequently.
7Ladle into sterilized jars. Seal while hot with a thin layer of paraffin.

About Quebec's Spiced Crabapple Jelly

Course/Dish: Jams & Jellies
Main Ingredient: Fruit
Regional Style: Canadian
Other Tags: Quick & Easy, For Kids