We know Appleflats Crabapple Jelly is delicious, but its not just for toast.

Check out some great ways to use jelly, and don't forget to post your favourites!

Written by Glen Smyth — June 09, 2014


Lynette Schlichting:

I love this Crab Apple Jelly!

I’ve been playing around with it and have come up with 2 recipes. The first is for pralines and I think they’re great over the ice cream (second recipe) but they would be equally good on a spinach and goat cheese salad

Crabby Pralines

1 c coarsely chopped pecans
1/4 tsp cinnamon (play around with spices, cayenne or ginger?)
2 tbsp Appleflats Crab Apple Jelly
1 tsp fresh lemon juice

Line a cookie sheet with Parchment paper, set aside. Preheat oven to 300`F In a small bowl toss pecans with cinnamon, mix in apple jelly and lemon and stir till evenly coated. Spread evenly on the parchment lined sheet and bake for aprox 10 minutes. Watch them that they won’t burn. Allow to cool on pan and store in an airtight container in the fridge for up to 2 weeks.
I hope you like them

Ginger Crab Apple Ice Cream

Have your ice cream bowl in the freezer for at least 24hours prior. Follow directions for your particular maker.

1 c 18% cream 2 egg yolks pinch lemon rind (scant 1/8 tsp)
*3/4 c Apple Flats Jelly

In a medium sauce pan heat 1 c cream with ginger and lemon rind, but do not boil. Meanwhile in a medium bowl thoroughly whisk egg yolks till frothy, add jelly and whisk again.
When the cream is hot Very slowly add it to the egg mixture. When fully incorporated pour back into pan and bring to a gentle boil for 2 minutes. Remove from heat and pour through a sieve into a medium bowl and place in fridge to thoroughly cool. When ready get out place in your ice cream maker for 20-25. Place back in bowl, cover with saran and back in the freezer to harden.
When nicely hardened serve topped with Crabby Pralines

Line a cookie sheet with parchment paper and set oven to 300~F

June 11 2014


Love it on lamb chops

July 27 2015

Josh Hummel:

Original recipe from Joshua Hummel.

This is the recipe for a ham sandwich with havarti cheese and crabapple jelly.
1 multi-grain or whole grain bagel (or two slices of bread)
1 teaspoon of dolgo crabapple jelly
1 slice of havarti cheese
2 slices of smoked ham
Slice the bagel in half and toast it. Stack a layer of smoked ham on both slices. On one bagel slice, pour the jelly on top of the smoked ham slice and melt the havarti cheese over it. Stack the other bagel and smoked ham slice on top of the melted havarti cheese, crabapple jelly, smoked ham and bagel slice.

June 27 2016

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