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.

Presented in two sizes, glass hexagonal jar and a glass WECK jar, wrapped in illustrated paper that tells the Wexford and Irish food story, and elegantly packaged in our signature black box.