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.
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.
OLD FASHIONED SPICED CRAB APPLES
Steps:
- Wash the apples well, and leave the stems intact.
- Gently prick the apples all over with a fork or the tip of a small sharp knife. This is so that they don't burst as they cook.
- Combine the vinegar, water, and sugar in a pot.
- Roll over the cardamom pods with a rolling pin or the side of a wine bottle to gently crack them open. Don't lose any of the black seeds. Add the cardamom (seeds and pods) and cloves to the pan and bring to a boil
- Turn down the heat and add the apples to the pot. Simmer for about 5 to 10 minutes, depending on the size of your apples. Use your judgement, you don't want the apples to get soft and mushy.
- Carefully remove the apples from the hot liquid and pack them into your jar or jars.
- Strain the pickling liquid and then pour into the jars, completely immersing the fruit. Let cool and then cap and refrigerate.
- The apples can be canned, as well, for longer storage.
- Makes 1 quart
SPICED CRAB APPLES
Steps:
- 1. Run a large needle through each apple to prevent them from bursting. 2. Tie spices in cheesecloth bag. Combine remaining ingredients and spice bag in a saucepan; bring to a boil. Cook 5 minutes. 3. Add apple, 1/2 at a time; simmer until almost tender. Remove from syrup and place in a large container. 4. Remove spice bag from syrup. Bring sugar to boiling point: pour over apples. 5. Cover and let stand overnight. 6. Place apples in sterilized jars. Reheat syrup; pour into jars. Seal. 7. Process in hot water bath for 10 minutes.
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
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.
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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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