Crabapple Jelly
We grow three varieties of crabapples in our garden: the common European crabapple, which grows in hedgerows across Ireland; the beautiful Laura, known for its red-fleshed fruit; and the Butterball crabapple, with its yellow-orange skin and red flush. They look stunning in spring when the trees are covered in blossoms; in summer and fall, with their branches heavy with fruit; and in winter, when the foliage adds texture and colour to the landscape. The birds in our garden love them, too.
Anthony is a big fan of crabapple jelly, which pairs perfectly with many dishes. He makes a few batches each year, adding different garden flavours. The Butterball variety is exceptionally flavourful, producing a distinctive amber-coloured jelly with a tart, citrus-sweet taste. Meanwhile, the Laura variety creates a stunning deep pink-red jelly that is highly fragrant. Both varieties are rich in pectin, which makes them perfect for jellies, as it allows the apple flavours to shine without needing much sugar to help them set.
We make our jellies in copper pots because they conduct heat evenly and efficiently, helping to preserve the full depth of flavour. To sweeten and set the jelly, we use organic raw cane sugar and Verna lemons, which we source through the CrowdFarming platform—an excellent way to support small farmers, many second—or third-generation, who grow organically along the Mediterranean. We source all our citrus through this platform, connecting directly with growers and supporting their sustainable practices.
Suitable for vegans and vegetarians.
We grow three varieties of crabapples in our garden: the common European crabapple, which grows in hedgerows across Ireland; the beautiful Laura, known for its red-fleshed fruit; and the Butterball crabapple, with its yellow-orange skin and red flush. They look stunning in spring when the trees are covered in blossoms; in summer and fall, with their branches heavy with fruit; and in winter, when the foliage adds texture and colour to the landscape. The birds in our garden love them, too.
Anthony is a big fan of crabapple jelly, which pairs perfectly with many dishes. He makes a few batches each year, adding different garden flavours. The Butterball variety is exceptionally flavourful, producing a distinctive amber-coloured jelly with a tart, citrus-sweet taste. Meanwhile, the Laura variety creates a stunning deep pink-red jelly that is highly fragrant. Both varieties are rich in pectin, which makes them perfect for jellies, as it allows the apple flavours to shine without needing much sugar to help them set.
We make our jellies in copper pots because they conduct heat evenly and efficiently, helping to preserve the full depth of flavour. To sweeten and set the jelly, we use organic raw cane sugar and Verna lemons, which we source through the CrowdFarming platform—an excellent way to support small farmers, many second—or third-generation, who grow organically along the Mediterranean. We source all our citrus through this platform, connecting directly with growers and supporting their sustainable practices.
Suitable for vegans and vegetarians.
We grow three varieties of crabapples in our garden: the common European crabapple, which grows in hedgerows across Ireland; the beautiful Laura, known for its red-fleshed fruit; and the Butterball crabapple, with its yellow-orange skin and red flush. They look stunning in spring when the trees are covered in blossoms; in summer and fall, with their branches heavy with fruit; and in winter, when the foliage adds texture and colour to the landscape. The birds in our garden love them, too.
Anthony is a big fan of crabapple jelly, which pairs perfectly with many dishes. He makes a few batches each year, adding different garden flavours. The Butterball variety is exceptionally flavourful, producing a distinctive amber-coloured jelly with a tart, citrus-sweet taste. Meanwhile, the Laura variety creates a stunning deep pink-red jelly that is highly fragrant. Both varieties are rich in pectin, which makes them perfect for jellies, as it allows the apple flavours to shine without needing much sugar to help them set.
We make our jellies in copper pots because they conduct heat evenly and efficiently, helping to preserve the full depth of flavour. To sweeten and set the jelly, we use organic raw cane sugar and Verna lemons, which we source through the CrowdFarming platform—an excellent way to support small farmers, many second—or third-generation, who grow organically along the Mediterranean. We source all our citrus through this platform, connecting directly with growers and supporting their sustainable practices.
Suitable for vegans and vegetarians.
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This jelly has a perfect set with just a slight wobble—exactly how we like it. It's delicious paired with roast pork, pâté, cold meats, or cheese, and can also be used in Bakewell tarts, spread on toast with plenty of salted butter, or as a marinade for vegetables, pork, or chicken.
Secret chef tip: To elevate the flavour of gravies, casseroles, and game dishes, add a generous spoonful!
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Crabapple Butterball Jelly: FT crabapple Butterball 42%, FT filtered well water, organic raw cane sugar, organic lemon Verna (from our adopted trees in Spain), Wexford sea salt
Crabapple Butterball and Rosemary Jelly: FT crabapple Butterball 42%, FT filtered well water, organic raw cane sugar, organic lemon Verna (from our adopted trees in Spain), rosemary Miss Jessopp's Upright, Wexford sea salt
Crabapple Laura Jelly: FT crabapple Laura 48%, FT filtered well water, organic raw cane sugar, organic lemon Verna (from our adopted trees in Spain), Wexford sea salt
Allergens are listed in bold above.
FT ingredients are grown/made in our garden/kitchen.
Prepared with 57g of fruit per 100g. Total sugar content 39g per 100g.
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Store in a cool, dark place. Refrigerate after opening and enjoy within six months.
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Check our frequently asked questions page for answers to all those questions you might have.
If you have a specific question, feel free to reach out to us at hello@fattomato.ie
