Best 2 Canned Crab Apple Recipes

Crab apples, those tiny, tart fruits often used for jelly, can also be a delightful addition to your canned goods pantry. With their unique flavor and versatility, crab apples can be transformed into a variety of sweet and savory treats that will add a touch of elegance to your meals. From the classic canned crab apple jelly to the more adventurous crab apple chutney and crab apple pie filling, this article offers a collection of recipes that showcase the best of what crab apples have to offer. Whether you're looking for a quick and easy snack or a more elaborate dessert, you're sure to find a recipe in this collection that will satisfy your cravings. So gather your ingredients, prepare your canning supplies, and get ready to embark on a culinary adventure with canned crab apples!

Check out the recipes below so you can choose the best recipe for yourself!

MARY WYNNE'S CRABAPPLE JELLY

Mary Wynne's Crabapple Jelly image

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

Ingredients

8 cups fresh crabapples
water as needed
3 cups white sugar
1 (3 inch) cinnamon stick

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

CRABAPPLE PRESERVES

Crabapple Preserves image

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

Ingredients

crabapple (alot!!! There is no measurement)
6 cups sugar
3 cups water

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

Tips for Making the Perfect Canned Crab Apple:

Use firm, ripe crab apples.
Peel and core the crab apples before canning.
Pack the crab apples tightly into jars, leaving 1 inch of headspace.
Cover the crab apples with boiling water.
Add sugar and lemon juice to the jars.
Process the jars in a boiling water bath for 10 minutes.
Let the jars cool completely before storing.

Conclusion:

Canned crab apples are a delicious and versatile way to enjoy this unique fruit. They can be eaten on their own, used in salads, desserts, or even savory dishes. With a little planning and effort, you can easily make your own canned crab apples at home. So next time you see crab apples at the farmers market or grocery store, pick up a few extra and give canning a try. You won't be disappointed!