Crabapple Syrup Recipes

HOMEMADE CRABAPPLE SYRUP - NO ADDED PECTIN

Steps:

• Rinse the crabapples with water (make sure they are not going rotten or have any worms) and start running them through your electric juicer. The juicer will catch all of the stems and apple seeds. You will need to clean the filter of your juicer periodically as it gets plugged up.
• First, rinse the crabapples with water, cut out any bad spots, and put them into a very large pot. You can leave them whole with the stems on.
• Add just enough water to cover the apples, then bring it to a boil over medium-high heat. When it comes to a boil, reduce the heat to low and let it simmer for 5-10 minutes, just until the crabapples are soft enough to mash with a potato masher. Then turn off the heat and let the crabapples cool slightly. Do not overcook.
• When you have all of your juice made, pour it through a double layer of cheesecloth or a clean dish towel over a bowl and let the juice drain. Don't squeeze the cloth as the juice is draining or your syrup might get cloudy. This will catch any foaminess that you accumulated in your juice. You will end up with beautiful, clear juice. This may take a while, don't rush it.
• Prepare your jars and lids for canning by washing in warm, soapy water and rinsing thoroughly, or running them through a cycle in your dishwasher. Place the rack inside your hot water canner, set jars in the canner, add water and boil jars for 10 minutes to sterilize. Warm your lids in a small pot over low heat. Keep jars and lids warm until ready to use. Do not boil the lids.
• Next, measure your strained juice and put it in a large pot. For every cup of juice, add 1/2 to 3/4 cup of cane sugar. This will depend on your own personal tastes. We like to add the least amount of sugar as possible, and our crabapples tend to be pretty sweet. You can always add more sugar, so start on the lower end.
• Whisk the cane sugar and juice together over medium heat until the cane sugar is dissolved. Do not let the mixture boil. Let it cook for 5-10 minutes, stirring occasionally.
• Spread an old kitchen towel on the counter. Use your jar lifter to remove heated jars from the canner, drain, and line them up on the towel. Use a funnel and ladle and add the crabapple syrup to warm jars, making sure to leave 1/4-inch headspace. Wipe the rims with a clean cloth. Use your magnetic lid lifter to lift lids out of the warm water, center the lid on the jar, and screw on the band until it is fingertip tight. Do not overtighten.
• Using the jar lifter, place jars carefully into the canner leaving space between them. You do not want them to be touching. When the jars are all in the canner, add more boiling water so the water level is at least one inch above the jar tops. I boil water in my kettle and have it ready to go for this reason. Pour the water around the jars and not directly onto them.
• Cover the canner with the lid and bring the water to a boil over high heat. Once the water boils, continue boiling for 10 minutes. When the processing time is complete, turn off the heat.
• Place an old kitchen towel on your counter to place your hot jars on. They cannot be moved for about 24 hours, so make sure it is in a spot where they won't be disturbed. Remove the lid of the canner by tilting the lid away from you so that steam does not burn you. Use a jar lifter to lift jars carefully from the canner and place the jars on the towel.
• Allow the jars to cool for 12 to 24-hours. When you hear the "ping" or "pop" you know that your jars are sealing. I usually do a little happy dance at this point.
• Let the water in the canner cool completely before emptying it.
• After about 12 to 24 hours, check the jars to see if the lids have sealed by pushing on the center of the lid. The lid should not pop back. If the lid bends up and down, it did not seal. Place that jar in the fridge and use it up first.
• Wipe the outside of the jars with a clean cloth to remove any sticky residue. Label and date your jars. Store your lovely homemade crabapple syrup in a cool, dark place and use it within 12 months.
• If you want to store the syrup in the fridge, just let the syrup cool completely and pour the cooled syrup into bottles or sterilized canning jars and then store it in the fridge. The syrup will keep in the fridge for several months.
• Enjoy!

CRABAPPLE SYRUP

Steps:

• 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.

MARY WYNNE'S CRABAPPLE JELLY

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.

CRABAPPLE PRESERVES

Steps:

• Wash and remove blossom end.
• Leave stems on.
• Do not peel!
• Make syrup with sugar and water.
• bring to boil.
• Boil for 5 minutes.
• Add apples to syrup.
• boil until apples are tender and transparent.
• Fill hot jars with fruit and syrup to 1/2 inch of top.
• put on canning lids.
• Process in hot water bath for 15 minutes.

SPICY PICKLED CRABAPPLES

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.

PICKLED CRABAPPLES

Steps:

• Make a spiced syrup by heating together the vinegar, water, sugar and the spices loosely tied in a bag. This should be enough syrup for about 5 pints.
• Remove from heat and allow to cool.
• When cool, add apples and heat slowly, being careful NOT to burst the fruit. (If I remember right bring to just a good "steam").
• Remove from heat and allow to stand overnight.
• Next morning, remove the spice bag and pack apples without reheating, into clean jars and fill to within 1/2 inch of the top of jar with syrup.
• Put on cap, screwing the band tight.
• Process in water bath at simmering temperature (180 degrees F) for 20 minutes.

APPLE SYRUP

Steps:

• In a small saucepan, combine the cornstarch, cinnamon, nutmeg and apple juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in sugar substitute.