This preserved crabapple syrup is a nice alternative to crabapple jelly. Drizzle it over desserts like ice cream, or use it to flavour cocktails or soda water.

Yield: Makes about 3 half pint jars



  • 6 cups crabapple juice
  • 4 1/2 cup granulated sugar


  1. Place crabapple juice in a large sauce pan; add sugar and stir until dissolved.
  2. Bring mixture to a boil, stirring constantly.
  3. Reduce heat to medium and boil mixture gently until slightly thickened, stirring occationally. Do not overcook.
  4. Pour into hot sterilized half-pint or pint jars, leaving 1/4 inch headspace. Wipe jar rims thoroughly with a clean damp cloth. Seal and process in a boiling water bath for 15 minutes at all altitudes in Alberta.
Nutritional analysis per 1 tbsp serving:

52 calories, 01 g fat, 0.1 g protein, 13.6 g carbohydrate, 0 g fibre, 3 mg sodium

Tip: Work with a maximum of 6 cups (1.5 L) juice at a time.