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This recipe was a special request from one of our OG Maplers, and we couldn’t think of a better person to learn it from than Bugs, Mrs. SMR’s grandmother. She’s been making crabapple jelly for decades, the same way her mother did before her — no food coloring, no store-bought pectin, no modern shortcuts. Just real ingredients and a whole lot of Appalachian patience.
These crabapples came from a tree that grows right along our woodline — a tree that’s survived countless Allegheny Plateau winters and still produces every year. The apples might look rough — small, sour, and a little gnarly — but they make a jelly that’s perfectly sweet, slightly tart, and has a subtle pink hue that looks as beautiful as it tastes.
In this video, we’ll show you how to:
🍎 Identify and harvest wild crabapples (or “wild apples”)
🔥 Cook and strain them the old-fashioned way
🍯 Turn them into a smooth, glossy jelly you’ll want to spread on everything
This is crabapple jelly the Appalachian way — passed down through generations and still just as good today.
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