Go Back
+ servings

Crabapple Freezer Jelly

Delicious and easy freezer jelly made from all those crabapples in your yard! Perfect in peanut butter & jelly, on crackers, or give one as a yummy gift!
Course Appetizer
Cuisine American
Keyword crabapple jelly recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 8 oz jars
Calories 517kcal


  • 8 cups crabapples washed and sliced in half
  • 2 cups sugar


  • Wash 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.


Calories: 517kcal | Carbohydrates: 134g | Sodium: 3mg | Potassium: 267mg | Fiber: 6g | Sugar: 125g | Vitamin A: 135IU | Vitamin C: 11.5mg | Calcium: 15mg | Iron: 0.3mg