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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
- Prepare Medium Syrup; keep hot in Dutch oven.
- Wash crabapples. Remove stem and blossom ends. Do not peel or core. Prick skins to prevent splitting.
- Place crabapples in hot syrup and simmer 5 minutes.
- 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.
- 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
- Combine sugar and water in a non-reactive Dutch oven. Bring to a boil, stirring occasionally to dissolve sugar.