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CRABAPPLE SYRUP
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
July 02, 2019
CRABAPPLE SYRUP
Ingredients
- 6 cups crabapple juice
- 4 1/2 cup granulated sugar
Directions
- Place crabapple juice in a large sauce pan; add sugar and stir until dissolved.
- Bring mixture to a boil, stirring constantly.
- Reduce heat to medium and boil mixture gently until slightly thickened, stirring occationally. Do not overcook.
- 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.