steve2-in-la
Well-known member
relatively archaic product but I have a friend who lusts for them. Anybody have a great recipe ... like from a mother, grandmother or other long-timer?
For now, I'm going with this one I found on-line but if you have any suggestions, I'm seriously open to them.
Spiced Crab Apples
Makes 4 to 5 pints, or more, depending on how tightly they are packed
4 quarts CRAB APPLES (about 6 Lbs)
1 Tbsp WHOLE CLOVES
3 cups APPLE CIDER VINEGAR
5 cups WATER
6-8 cups SUGAR (subject to taste)
2 Tbsp CINNAMON STICKS -- Broken
1 Tbsp WHOLE ALLSPICE
3 drops RED FOOD COLORING
Wash crabapples and remove blossom ends. Leave stems on. For appearance, stick 1-2 cloves into several of the crabapples.
In deep 6-quart kettle, combine cider vinegar, water and sugar and stir to blend.
In a cheesecloth bag, combine cinnamon sticks, allspice and remaining cloves. Tie to seal and add to liquid. Bring to a boil and boil 10 minutes. Add food coloring.
Add crabapples, a few at a time. Simmer each batch of crabapples for 10 minutes, or until tender, and transfer to hot, sterilized jars. Strain syrup (discard spices), return to kettle and bring to boil. Pour over crabapples, filling jars to within ½” of top.
Meanwhile, have water heating in canning kettle or any large kettle with a rack set into the bottom. Seal lids, place jars in kettle, and bring water to boil. Water must cover jars.
When water boils, reduce heat to medium-low and simmer 20 minutes. Remove jars from water bath. Cool. Store in a cool, dark place.
For now, I'm going with this one I found on-line but if you have any suggestions, I'm seriously open to them.
Spiced Crab Apples
Makes 4 to 5 pints, or more, depending on how tightly they are packed
4 quarts CRAB APPLES (about 6 Lbs)
1 Tbsp WHOLE CLOVES
3 cups APPLE CIDER VINEGAR
5 cups WATER
6-8 cups SUGAR (subject to taste)
2 Tbsp CINNAMON STICKS -- Broken
1 Tbsp WHOLE ALLSPICE
3 drops RED FOOD COLORING
Wash crabapples and remove blossom ends. Leave stems on. For appearance, stick 1-2 cloves into several of the crabapples.
In deep 6-quart kettle, combine cider vinegar, water and sugar and stir to blend.
In a cheesecloth bag, combine cinnamon sticks, allspice and remaining cloves. Tie to seal and add to liquid. Bring to a boil and boil 10 minutes. Add food coloring.
Add crabapples, a few at a time. Simmer each batch of crabapples for 10 minutes, or until tender, and transfer to hot, sterilized jars. Strain syrup (discard spices), return to kettle and bring to boil. Pour over crabapples, filling jars to within ½” of top.
Meanwhile, have water heating in canning kettle or any large kettle with a rack set into the bottom. Seal lids, place jars in kettle, and bring water to boil. Water must cover jars.
When water boils, reduce heat to medium-low and simmer 20 minutes. Remove jars from water bath. Cool. Store in a cool, dark place.