Posts Tagged ‘how to preserve crab apples’

My parent’s have a few lovely crab apple trees that line their driveway.  I love when they start to turn bright red and after last year’s harvest I was excited to put more of them up again.  Last year I dried a few large bucketfuls & fermented some (I didn’t really like the texture they ended up at).

I picked a large bucketful on Monday and half of it went into my steam juicer.  I cut off the blossom end, stem and cut them in half.  I used my knife tip to remove all the large seeds because I knew I wanted to use the mash that was left over.  I let the steamer go until I had 7 cups of juice and I put it into the fridge because I’m not a fan of canning into the wee hours of the morning 🙂

I love the beautiful color!

{Recipe} Crab Apple Jelly
(full USDA directions here)
7 cups crab apple juice
7 cups organic sugar

Start to heat up the juice and slowly stir in all the sugar to dissolve it.  Bring the mixture up to a boil.  Use a candy thermometer to watch when it’s at a full boil and let it go until the mixture is 8 degrees F above that temperature.  Remove from heat, quickly skim off foam, and ladle into sterile, hot canning jars.  Put on lids & rings and process in a hot water bath for 10 minutes (for 5k’ elevation).  Let cool and check seals.

A nice fruit butter with a little zing!

The steam juicer basket was full of beautifully mashed crab apples so I decided to make some crab apple butter with the remains.  I ran the mash through my chinois to remove the skins and core pieces.  Making 2 quarts of puree was enough of an arm workout so I stopped there 🙂

{Recipe} Crab Apple Butter
(adapted from Preserving in Today’s Kitchen)
2 quarts crab apple puree
4 Tbsp sucanat or organic sugar (add more if you want it sweeter)
1/8 tsp ground ginger
1/4 tsp ground cinnamon
1/4 tsp ground coriander

Put all of the ingredients into a dutch oven or heavy bottomed pot and heat to a boil.  Simmer until you reach your desired consistency.  Put into jars, cool and freeze for later use.
* Note: I’m sure you could can this but I didn’t feel like it.

I plan on drying a few batches of crab apples again, I love snacking on them.  If I get really motivated I might make a crab apple marmalade that was also in the Preserving book linked to above & some pancake syrup.

How do you put up crab apples?


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