This is a great way to use up the crabapples growing in your yard. Drink this juice as is, cut it with sparkling water or mix it into a cocktail. It can also be used to make crabapple jelly or syrup.

Yield: About 4 cups of juice.



  • 3 lbs ripe red crabapples
  • 3 cups water
  • Granulated sugar*


  1. Wash crabapples. Remove stem and blossom ends. Do not peel or core.
  2. To prepare juice, combine crabapples with enough water to cover in a Dutch oven. Bring mixture to a boil; reduce heat and simmer, covered, until fruit is soft.
  3. Mash crabapples occasionally while cooking.
  4. Strain through a jelly bag. Sweeten to taste. Juice may be cooled and frozen or processed in a boiling water bath.
  5. To process, bring to a boil. Pour into hot sterilized pint (500 mL) or quart (L) jars, leaving 1/4 inch headspace. Wipe jar rims thoroughly with a clean damp cloth. Seal and process in a boiling water bath for 10 minutes at altitudes of 1001 - 3000 ft (305 - 914 m). Process for 15 minutes at altitudes of 3001 - 6000 ft (915 - 1829 m).
Nutritional analysis per 1 cup serving:

258 calories, 1 g fat, 1.4 g protein, 67.8 g carbohydrate, 0 g fibre, 3 mg sodium