Spiced Pickled Crabapples

Ingredients

• 2 - 3 lb (1 - 1.5 kg) small ripe red crabapples (with stems, if desired)
• 6 cups (1.5 L) sugar
• 2 cups (500 mL) cider, white or white wine vinegar
• 1 stick cinnamon (2 inch/5 cm)
• 1 tbsp (15 mL) mustard seed
• 1 tbsp (15 mL) whole cloves
• 1 tsp (5 mL) whole allspice

Directions

1. Wash crabapples.
2. To prepare syrup, combine remaining ingredients (sugar through allspice) in a Dutch oven. Bring mixture to a boil; boil 5 minutes.
3. Add half of the crabapples. Reduce heat and simmer crabapples very gently for 2 - 3 minutes or until crabapples start to turn translucent. Carefully ladle crabapples into a nonreactive container. Repeat process with remaining crabapples.
4. Cover with syrup; cover container and let stand at room temperature overnight.
5. Carefully pour syrup back into Dutch oven and bring to a boil. Gently add half of the crabapples and return to a simmer. Carefully ladle crabapples into hot sterilized jar. Repeat with remaining crabapples. Return syrup to a boil and pour over crabapples, leaving 1/2 inch (1.25 cm) 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.
6. Processing Times:  For altitudes 1001 - 3000 ft (305 - 914 m): Half-pints (250 mL) 15 minutes; Pints (500 mL) 20 minutes; Quarts (1 L) 25 minutes. For altitudes 3001 - 6000 ft (915 - 1829 m): Half-pints (250 mL) 20 minutes; Pints (500 mL) 25 minutes, Quarts (1 L) 30 minutes.