SPICED CRAB APPLES RECIPE - (3.8/5)
Provided by DWatkins23
Number Of Ingredients 9
Steps:
- Combine sugar, water and vinegar in a large stainless or enamel saucpan. Break up cinnamon and tie up with allspice and cloves in a large square of cheesecloth and add to pan. Bring to a boil and boil for 10 minutes. Add prepared crabapples and return pan to a boil, reduce heat and boil GENTLY for 5-10 minutes. Remove from heat and let sit overnight. Pack into clean hot jars to 3/4 inch from rim and add syrup to cover, leaving 1/2 inch head space. Seal according to directions Process in a boiling water bath for 20 minutes at altitudes up to 1000 feet.
MARY WYNNE'S CRABAPPLE JELLY
This is a fresh tasting, pure jelly with no pectin added. Just the goodness of your backyard. No commercial pectin is required as crabapples have high natural pectin content.
Provided by DDPD
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 15m
Yield 32
Number Of Ingredients 4
Steps:
- Remove stems and blossom ends from crabapples, and cut into quarters. Place them in a large stainless steel or other non-reactive pot or saucepan. Add enough water to be able to see, but no so much that the crabapples are floating. Bring to a boil, reduce heat to medium, and let simmer for 10 to 15 minutes. The apples should soften and change color.
- Strain the apples and juice through 2 or 3 layers of cheese cloth. You should have at least 4 cups of juice. Discard pulp, and pour the juice back into the pan. Bring to a simmer, and let cook for 10 minutes. Skim off any foam that comes to the top. Next, stir in the sugar until completely dissolved. Continue cooking at a low boil until the temperature reaches 220 to 222 degrees F (108 to 110 C). Remove from heat.
- Pour the jelly into sterile small decorative jars leaving 1/4 inch headspace. Process in a hot water bath to seal.
Nutrition Facts : Calories 93.8 calories, Carbohydrate 24.3 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.1 g, Sodium 0.3 mg, Sugar 18.7 g
SPICED CRABAPPLES
Make and share this Spiced Crabapples recipe from Food.com.
Provided by Diana Adcock
Categories Fruit
Time 35m
Yield 6 pints
Number Of Ingredients 7
Steps:
- Combine sugar, water and vinegar in a large stainless or enamel saucpan.
- Break up cinnamon and tie up with allspice and cloves in a large square of cheesecloth and add to pan.
- Bring to a boil and boil for 10 minutes.
- Add prepared crabapples and return pan to a boil, reduce heat and boil GENTLY for 10 to 15 minutes.
- Remove spice bag.
- Pack into clean hot jars to 3/4 inch from rim and add boiling syrup to cover, leaving 1/2 inch head space.
- Do the jar thing.
- Process in a boiling water bath for 20 minutes at altitudes up to 1000 feet.
CINNAMON SPICED APPLES
If you're feeling festive, scoop some vanilla ice cream over a bowl of my cinnamon spiced apples. They're homey, aromatic and just plain heavenly. -Amie Powell, Knoxville, Tennessee
Provided by Taste of Home
Categories Desserts
Time 3h15m
Yield 6 cups.
Number Of Ingredients 7
Steps:
- In a small bowl, mix the first 5 ingredients. Place apples in a greased 5-qt. slow cooker; add sugar mixture and toss to coat. Top with butter. Cook, covered, on low 3-4 hours or until apples are tender, stirring halfway through cooking.
Nutrition Facts : Calories 181 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 48mg sodium, Carbohydrate 34g carbohydrate (29g sugars, Fiber 2g fiber), Protein 0 protein.
SPICY PICKLED CRABAPPLES
These taste like the canned crabapples that grandma used to make!
Provided by Wendy L
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 50m
Yield 24
Number Of Ingredients 8
Steps:
- Stick 2 or 3 cloves into each of the crabapples, and set aside.
- In a large pot, stir together the water, sugar, and vinegar. Place allspice berries, cinnamon sticks, and lemon zest in cheesecloth, and tie cheesecloth to make a small bag; add to pot. Bring to a boil, then reduce heat and simmer for 5 minutes. Add the crabapples,and simmer until tender, about 20 minutes.
- Use a slotted spoon to lift out crabapples and place them into sterile jars. Cover with hot syrup, and seal in a hot water bath for 10 minutes, or until the centers of the lids are depressed. If the syrup seems too thick, add more water. Refrigerate after opening.
Nutrition Facts : Calories 315 calories, Carbohydrate 80.9 g, Fat 0.6 g, Fiber 2.9 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 28 mg, Sugar 55.1 g
PICKLED CRAB APPLES
I got this recipe from a cooking class I took on "Gourmet Gifts From the Kitchen" at Sur La Table. These small tart pickled apples are excellent served with roast pork or turkey. Beautiful in a basket of homemade gifts. The apples will keep up to 1 year. Once opened, keep them refrigerated.
Provided by susie cooks
Categories < 15 Mins
Time 15m
Yield 2 quarts
Number Of Ingredients 5
Steps:
- Combine the vinegar, sugar, cloves and cinnamon in a large stainless-steelpan. Bring to a boil over high heat and stir until the sugar dissolves, about 3 minutes.
- Reduce heat to medium, add the apples, and cook until barely done, about 5-6 minutes.
- Using a slotted spoon, pack the apples into clean, dry jars with sealable lids. Laddle in the hot syrup to within 1/2 inch of the jar rims and cover.
- Store jars in a cool, dark place.
Nutrition Facts : Calories 1341.8, Fat 2, SaturatedFat 0.3, Sodium 18.8, Carbohydrate 338, Sugar 200.8, Protein 2.7
CINNAMON SPICED CRABAPPLES
Steps:
- Place the cinnamon stick, star anise, cloves and peppercorns on a square of cheesecloth and tie securily. In a saucepan, combine sugar, water and vinegar. Bring to a boil over high heat, stirring until the sugar is dissolved. Add the spice bag. Decrease heat to low, cover and simmer for 15 minutes. Meanwhile, wash the crabapples and pat dry. Using kitchen shears, snip the stem ends, ,leaving 1/2 inch. Prick each crabapple in several places. Set aside. Add the crabapples to the pot and simmer, uncovered, for 3 minutes. Using a slotted spoon and wide-mouth funnel, pack the crabapples into the jars leaving 1/2 inch headspace. Seal and process 20 minutes.
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SPICED CRABAPPLES AND HONEY CINNAMON CRABAPPLES
From commonsensehome.com
Reviews 42Estimated Reading Time 7 mins
- Prepare syrup by adding honey to water and heating until the honey is dissolved (this is a nice way to use crystallized honey straight from the jar). Add cinnamon sticks, simmer five minutes. Add apples (with blossom ends removed) to syrup. Simmer five minutes (just to heat through), you don’t want to overcook them, as they will cook more during processing. Apple skins will darken as they cook (think applesauce or baked apples).
- Load hot apples into hot quart jars, fill with syrup to 1/2 inch headspace. Run you chopstick or small non-metallic spatula between the apples and the jar to remove air bubbles (metal may scratch the inside of the jar). Add extra syrup if needed. Wipe rim clean, screw on lid (not too tight – air must escape during processing).
- Place jars on rack in canner. When all apples are packed (you should have 4-5 jars), lower jars into water. Make sure jars are covered by 1-2 inches of water. Bring to boil, process (boil gently) 20 minutes. (See peach post for photos of canning setup and jars in canner.)
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- Wash crab apples; drain well. Remove any blossoms. Pierce blossom end of each crab apple with a large sterilized needle to prevent skin from bursting. Set crab apples aside.
- Combine sugar, vinegar, and water in a stainless steel stockpot, stirring well; add spice bag. Bring mixture to a boil; boil, stirring constantly, until syrup coats a metal spoon. Remove from heat, and let cool to room temperature.
- Add reserved crab apples to syrup; reheat slowly over low heat to avoid bursting the skins. Simmer until crab apples are tender, stirring occasionally. Remove spice bag; discard.
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