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  • Writer's pictureThe Wild Foodie

Crab Apple and Rosehip Jelly: A Sweet and Tangy Delight

As the days grow shorter and the air turns crisper, late autumn bestows upon us a unique treasure trove of culinary delights waiting to be discovered amidst the changing landscape. While the vibrant foliage of early autumn may have faded, the woods and hedgerows still offer their bounty, reminding us that nature's larder remains open even as the months turn colder. Late autumn foraging is a testament to the tenacity of nature, as it yields a harvest of rich and hearty ingredients, such as rosehips and crab apples, which we can transform into a delightful jelly. Join us on a journey into the heart of late autumn, where we'll gather these seasonal treasures and create a jelly that encapsulates the essence of this enchanting time of year.

Crab Apple and Rosehip Jelly Recipe
Crab Apple and Rosehip Jelly

Crab apples and rosehips are two gifts from nature that, when combined, create a delightful and unique jelly that captures the essence of autumn. The tartness of crab apples pairs perfectly with the floral notes of rosehips, resulting in a sweet and tangy preserve that's bursting with flavour. Whether you have an abundance of crab apples and rosehips in your garden, nearby hedgerow or you just want to try something new, this homemade crab apple and rosehip jelly recipe is the perfect way to savour the season's bounty.

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Crab Apple and Rosehip Jelly Recipe


  • 1 litre of crab apples, washed and quartered

  • 500 grams of rosehips, trimmed and halved

  • 1.25 litres of water

  • 1 lemon, zest and juice

  • 500 grams of granulated sugar

  • Cheesecloth or a jelly bag

  • Sterilised glass jars with lids


Prepare the Fruit

  1. Wash the crab apples thoroughly, remove any stems or leaves, and cut them into quarters. You can leave the skins and seeds intact as they contain natural pectin, which helps the jelly set.

  2. Trim the rosehips, removing any stems and the small tip at the end. Cut the rosehips in half and remove the seeds, as they can add bitterness to the jelly.

Make the Juice

  1. In a large pot, combine the prepared crab apples and rosehips with 1.25 litres of water. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for about 20-30 minutes, or until the fruit is soft and mushy.

  2. Using a potato masher or a spoon, gently mash the fruit to release as much juice as possible.

  3. Place a large piece of cheesecloth or a jelly bag over a clean bowl or pot. Pour the cooked fruit mixture into the cloth or bag, allowing the juice to strain through. Let it drip for several hours or overnight but avoid squeezing the bag or cloth to prevent cloudiness in the jelly.

Cook the Jelly

  1. Measure the obtained juice. You should have about 1 litre of liquid. If you have less, adjust the quantity of sugar accordingly.

  2. In a large, heavy-bottomed pot, combine the fruit juice, lemon zest, and lemon juice. Bring this mixture to a boil over medium-high heat.

  3. Add the sugar to the boiling mixture, stirring continuously until the sugar has completely dissolved.

  4. Once the sugar is dissolved, let the mixture boil rapidly for 15-20 minutes or until it reaches the setting point. To test for the setting point, place a small amount of jelly on a cold plate. Allow it to cool for a moment, then push it with your finger. If it wrinkles and holds its shape, it's ready.

Fill the Jars

  1. While the jelly is still hot, carefully pour it into sterilised glass jars, leaving about 1/4-inch headspace at the top.

  2. Seal the jars with sterilised lids and allow them to cool to room temperature.

Store and Enjoy

  1. Once the jars have cooled, store them in a cool, dark place. The jelly can be stored for up to a year.

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The high pectin levels of Crab Apples

Crab apples, with their high pectin levels, are nature's gift to preserving enthusiasts. These small, tart fruits possess a generous amount of natural pectin, a substance crucial for setting jams and jellies. This pectin-rich quality makes crab apples a prized ingredient in the world of homemade preserves. Their inclusion not only adds a tangy complexity to various fruit preserves but also acts as a natural gelling agent, eliminating the need for commercial pectin additives. Whether combined with other fruits or standing alone, crab apples lend their pectin power to create wonderfully textured and flavourful preserves, showcasing their versatility and importance in the art of preserving the season's harvest.

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Crab Apples
Crab Apples

Nutritional Benefits of Rosehips and Crab Apples

There's no need to feel guilty spreading this preserve on your toast. Rosehip and crab apple jelly offers potential health benefits due to their rich nutritional content. Rosehips are packed with vitamin C and antioxidants, supporting immune health, skin vitality, and offering anti-inflammatory properties. While these jellies are not consumed in large quantities, their regular inclusion in a balanced diet can provide a tasty and nutritious addition, offering a burst of flavour and potential health advantages, particularly when considering their vitamin C and antioxidant content.

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Sweet and Savoury Ways to Use Rosehip and Crab Apple Jelly

Homemade rosehip and crab apple jelly is a versatile condiment that can be used in both sweet and savoury dishes, adding a delightful burst of flavour to your meals. Here are some creative and delicious ways to enjoy this unique jelly:

Sweet Jelly Uses:

Classic Breakfast Spread: Spread rosehip and crab apple jelly on your morning toast, crumpets, or English muffins. The sweet-tangy flavour pairs wonderfully with butter or cream cheese.

Dessert Glaze: Use the jelly as a glaze for baked goods. Brush it over pastries, tarts, or fruit pies before baking for a glossy finish and a burst of fruity flavour.

Yogurt and Parfaits: Mix a spoonful of the jelly into your yogurt or layer it in parfaits with granola and fresh berries for a delightful dessert or snack.

Ice Cream Topping: Warm the jelly slightly and drizzle it over vanilla ice cream or use it as a topping for homemade sundaes.

Cake Filling: Spread the jelly between cake layers as a fruity filling, especially in sponge cakes or cupcakes. It pairs exceptionally well with lemon or almond-flavoured cakes.

Savoury Jelly Uses:

Meat Glaze: Use rosehip and crab apple jelly as a glaze for roasted or grilled meats. Brush it onto chicken, pork chops, or ribs during the last few minutes of cooking for a sweet and tangy finish.

Marinade: Create a marinade by mixing the jelly with herbs, garlic, and a touch of vinegar. Use it to marinate meats or tofu before grilling or baking for a unique flavour twist.

Cheese Pairing: Serve the jelly alongside a cheese platter with a variety of cheeses, such as brie, Camembert, or goat cheese. The sweet jelly balances the richness of the cheese beautifully.

Sandwich Spread: Spread the jelly on sandwiches, especially those with roast turkey, chicken, or pork. It adds a fruity depth of flavour that complements the meat.

Stir-Fry Sauce: Create a stir-fry sauce by combining the jelly with soy sauce, ginger, and garlic. Use it to stir-fry vegetables, tofu, or your choice of protein for a sweet and savoury stir-fry.

Salad Dressing: Mix the jelly with olive oil, vinegar, and a pinch of salt and pepper to create a unique salad dressing. It pairs well with mixed greens, goat cheese, and candied nuts.

Accompaniment to Roasts: Serve a dollop of rosehip and crab apple jelly alongside roasted meats like lamb, duck, or beef as a condiment. It balances the richness of the meat with its sweet and tangy notes.

These sweet and savoury uses for rosehip and crab apple jelly highlight its versatility in the kitchen. Experiment with these ideas to add a burst of flavour to your meals and enjoy the delicious combination of sweet and tangy in various culinary creations.

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Summing Up

In conclusion, late autumn foraging is a profoundly enriching and soul-nurturing experience that allows us to forge a deep connection with the ever-changing natural world around us. As the leaves fall and the days grow shorter, it's easy to assume that nature is winding down for the winter. Yet, the woods and hedgerows, often overlooked during this transitional period, continue to bestow their gifts upon those who venture forth.

Late autumn reveals the resilience of nature, as it unveils a hidden treasure trove of ingredients that can still be found in abundance. The act of foraging itself is a form of communion with the earth, an opportunity to engage all our senses as we seek out these culinary delights. The rustling of leaves underfoot, the crispness of the air, the earthy scent of damp soil - it's a sensory journey that reconnects us with the natural world in a profound way.

Our journey into the heart of late autumn culminated in the creation of rosehip and crab apple jelly, a testament to the enduring vitality of the season. This jelly captures the essence of this enchanting time of year, preserving the rich, fruity flavours and nutritional benefits of these resilient fruits. It's a tangible reminder that even as we transition towards winter, there is still an abundance to be savoured and celebrated.

When we spread this jelly on our morning toast, it's not just a condiment; it's a taste of late autumn's magic. When we use it to enhance savoury dishes, it's a reminder of the beauty and sustenance that can be found in the most unexpected places. Late autumn may signal a shift towards the colder months, but it also whispers tales of nature's enduring resilience and the simple, yet profound, pleasures of the harvest.

So, as you savour the delightful rosehip and crab apple jelly, let it be a reminder that even in the quieter moments of late autumn, nature continues to provide, and the wonders of the natural world are waiting to be discovered by those who take the time to explore and appreciate its gifts.

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