It's crabapple time. And that means crabapple syrup. This is a sweet, mild apple flavor that in the dead of winter brings you right back to a late summer day. It's time travel in a jar.
Look at the size of these babies! I picked 4 pounds and was able to get 4 pints of syrup. This is one of the easiest things to can even though it is a little time consuming (especially if you have very small crabapples). If you've picked 4 pounds of crabapples, here is your recipe...
Enjoy on pancakes!
Image credit: Cale Ruiz
Look at the size of these babies! I picked 4 pounds and was able to get 4 pints of syrup. This is one of the easiest things to can even though it is a little time consuming (especially if you have very small crabapples). If you've picked 4 pounds of crabapples, here is your recipe...
- Wash and cut stem and blossom ends off the crabapples
- Chop in half (don't worry about the seeds), and place in 6.5 cups of water in a pot
- Bring to a boil and then let simmer for 20 minutes (or until soft)
- Place cheesecloth (or a piece of thin cotton) inside a large colander, pour in your apples, position colander over a bowl to catch juice
- Let the juice drip through the colander (I let mine sit for a few hours so I can get every last drop)
- Return the juice to your pot and add 2 cups of sugar per 1 cup of juice (I know, it's insane, but it's syrup)
- Heat the mixture but don't bring to a boil...I've read 160 degrees on a candy thermometer...but I just let it stay really hot while my jars are sterilizing, stirring occassionally
- Can in sterilized jars, process for 5 minutes
Enjoy on pancakes!
Image credit: Cale Ruiz