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CANNED SPICED CRABAPPLES

Not sure what to do with a bumper crop of crabapples? These preserved crabapples can be served with your Thanksgiving turkey dinner or alongside a cheese plate.

Yield: 2 pint jars per 6 cups of crabapples.

July 02, 2019

CANNED SPICED CRABAPPLES

Ingredients

  • ​Medium Syrup, recipe follows *
  • Crabapples, small and ripe
  • Allspice, whole
  • Cinnamon sticks, 2 3/4 inch each
  • Cloves, whole

Directions

  1. Prepare Medium Syrup; keep hot in Dutch oven.
  2. Wash crabapples. Remove stem and blossom ends. Do not peel or core. Prick skins to prevent splitting.
  3. Place crabapples in hot syrup and simmer 5 minutes.
  4. Place one each of allspice, cinnamon stick and clove in each jar. Alternatively, spices can be tied tightly in a cheesecloth bag and allowed to sit in the simmering syrup with the fruit. Remove spice bag before proceeding.
  5. Working quickly, pack crabapples into hot sterilized jars. Cover crabapples with boiling syrup, leaving 1/2 inch headspace. Remove air bubbles with a narrow rubber spatula or plastic knife. Add additional syrup, if required, to maintain headspace. Wipe jar rims thoroughly with a clean damp cloth. Seal and process in a boiling water bath for 25 minutes at altitudes of 1001 - 3000 feet or 30 minutes at altitudes of 3001 - 6000 ft.
Nutritional analysis per apple:

27 calories, 0.1 g fat, 0.2 g protein, 7.2 g carbohydrate, 0.1 g fibre, 0 mg sodium

Tip: Allow approximately 6 cups of crabapples for two pint (500 mL) jars.
MEDIUM SYRUP

Ingredients

  • 1 cup granulated sugar
  • 1 1/2 cup water

Yield: Makes enough syrup for two pint jars.

Directions

  1. Combine sugar and water in a non-reactive Dutch oven. Bring to a boil, stirring occasionally to dissolve sugar.