Crabapple Freezer Jelly By Kelly Miller • August19,2015 • Updated October 5, 2021 • Leave a Comment 1.6K 8 Jump to Recipe Make this delicious and easy Crabapple Freezer Jelly made from all those crab apples in your yard! Perfect in peanut butter & jelly, on crackers, or give one as a yummy gift! I’m not a canner. At least not yet, anyway. I don’t have all the canning supplies needed. I have collected quite a few glass jelly mason jars. And I also bought a few of those 8 oz plastic freezer jars as well. But that’s the extent of it for me! A sweet member of our church brought us a reusable shopping bag filled with rosy red crabapples and a recipe for crabapple jam. To be completely honest with you, I didn’t even realize you could make anything with crabapples! My mom would call us crabapples when we were kids when we were being annoying, but that was it – ha! I’ve always been fascinated with making homemade jelly though and I’m glad I was forced in a way to try. It really was not hard at all! Not only is this jelly pretty, but it will instantly make your whole house smell like fall. I am SO ready! If you have a canner and know how to seal them properly, you can go ahead and put them up that way. The freezer is just as good for me, and a bit easier too! I found out through my research that the neat thing with crabapples is – no need for pectin – they contain enough on their own to make a beautiful jelly! I’ve been told you can even use the strained, cooked fruit to make apple butter – but I haven’t tried that yet! I’m sure it would taste amazing as well! Crabapple Freezer Jelly Make this delicious and easy Crabapple Freezer Jelly made from all those crab apples in your yard! Perfect in peanut butter & jelly, on crackers, or give one as a yummy gift! 3.49 from 39 votes Print Pin Rate Course: AppetizerCuisine: AmericanKeyword: crabapple jelly recipe Prep Time: 15 minutes minutesCook Time: 45 minutes minutesTotal Time: 1 hour hour Servings: 4 8 oz jars Calories: 517kcal Author: Kelly Miller Ingredients▢ 8 cups crabapples washed and sliced in half▢ 2 cups sugar InstructionsWash and halve the crabapples being sure to pick off any stems or leaves that remain. Place in a stockpot and add enough water to just cover fruit.Cook over medium heat for 20-30 minutes or until fruit is soft.Set a fine strainer (I just used a colander with very small holes) over a large mixing bowl. Strain apples from juice, allowing juice to collect in the bowl.Add juice back to stockpot, one cup at a time. Add 1/2 cup sugar for every cup of juice produced (I used a bit less).Bring to a boil and continue to boil for about one hour or until jelly is ready. Test to see if jelly is ready by placing a small amount on a plate and in the refrigerator for a few minutes. Jelly is ready if you can drag your finger through the middle and it doesn't run back together.Ladle the jelly into freezer jars and allow to come to room temperature before putting the lids on and freezing. In the freezer, they are good for one year. Once defrosted in the fridge, be sure to use it within two weeks. NutritionCalories: 517kcal | Carbohydrates: 134g | Sodium: 3mg | Potassium: 267mg | Fiber: 6g | Sugar: 125g | Vitamin A: 135IU | Vitamin C: 11.5mg | Calcium: 15mg | Iron: 0.3mg Tried this recipe?Follow me @mostlyhomemademom or tag #MostlyHomemadeMom! 1.6K 8