Crabapplepreserves Recipes
CRABAPPLE PRESERVES
I have been looking for this recipe for years. My grandmother made them and I didn't get the recipe before she past away. I was looking in one of her cookbooks, and there it was!!! They taste like the ones she made.
Provided by m f4379
Categories Apple
Time 1h30m
Yield 7 pints
Number Of Ingredients 3
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.
Nutrition Facts : Calories 663.4, Sodium 4.8, Carbohydrate 171.4, Sugar 171.1
CRABAPPLE PIE
Crabapples grow abundantly in Appalachia and in other parts of the South. It takes a lot of these small apples to make 6 cups, but for people who love tart apples, this tiny powerhouse of a fruit is unbeatable. Depending on where you live, the season starts in August and sometimes continues into early winter. Whenever crabapple season occurs in your area, make it a point to slip this unusual treat into your yearly pie rituals. To core the crabapples, slice off the blossom end with a paring knife and cut around the core in four cuts. This will leave a squarish core, which is much easier than trying to halve and core the crabapples. If you can't find crabapples, substitute tart apples, such as Granny Smith, and coat the diced apples with the vanilla, lemon juice, and water right away, instead of sprinkling them on after the pie is filled.
Yield makes one 9-inch pie
Number Of Ingredients 10
Steps:
- Preheat the oven to 450°F. Line a 9-inch pie plate with 1 rolled-out crust.
- Toss the crabapples with the sugar, flour, and salt. Spread the filling in the crust, then sprinkle with the vanilla, lemon juice, and water. Brush the rim of the crust with water, cover with the second rolled-out crust, seal and flute or crimp the edges, and cut a few steam vents in the top. Brush the top crust with the milk, then sprinkle with the sugar.
- Bake for 10 minutes, then lower the oven temperature to 375°F and bake another 40 to 45 minutes, until golden brown and bubbling. Cool on a wire rack for 1 to 2 hours before slicing. Serve at room temperature or slightly warm.
CRAB-APPLE JELLY
Make this jelly in the fall, when crab apples are plentiful. It can then be canned and enjoyed throughout the year.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 4 cups
Number Of Ingredients 3
Steps:
- Wash and quarter apples; place in a 6-quart saucepan. Add 6 cups water; place over medium-high heat; bring to a boil. Reduce to a simmer; cook until very soft, 45 to 60 minutes; remove from heat. Pour into a bowl through a fine mesh strainer lined with two layers of damp cheesecloth. Gather cheesecloth; tie into a bundle. Suspend from a wooden-spoon handle set over bowl; drain, without pressing solids, 1 hour, to yield about 4 cups juice.
- Place juice in a saucepan over medium-high heat; bring to a simmer. Cook for 10 minutes; skim foam. Add sugar; stir to dissolve. Clip on a candy thermometer; cook until the temperature reaches 220 degrees, skimming foam. Pour into jars, let cool, and keep refrigerated for up to 6 months.
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
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
CRABAPPLE JAM
A tasty departure from regular crabapple preserves. From an online source in response to a recipe request. While this recipe is written in a relatively old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.
Provided by Molly53
Categories Apple
Time 35m
Yield 8 Half Pints
Number Of Ingredients 6
Steps:
- Cook crabapples in 2 cups water until they begin to pop (about 20 minutes).
- Press the cooked crabapples through a sieve or food mill.
- In a large saucepan or kettle, combine pulp, lemon juice, apple juice and water.
- Add honey.
- Bring to a rolling boil; boil 1 minute, stirring frequently.
- When the jam starts to "sheet" from the edge of the spoon it has begun to jell.
- Remove from heat.
- Pour into sterilized jars, seal, and process 10 minutes in boiling water bath.
Nutrition Facts : Calories 396.6, Fat 0.9, SaturatedFat 0.1, Sodium 8.6, Carbohydrate 105.4, Fiber 0.2, Sugar 49.6, Protein 1.3
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