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Grandma Anderson’s Spiced Crab Apples

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Ingredients
  • 7 lbs sweet crabapples (or use sliced & cored apples peaches, plums, cherries too! )
  • 3 lbs sugar
  • 1 quart Clover Valley Farms Herb Infused Vinegar Rhubarb-Honey would be fabulous!
  • 1 stick cinnamon
  • 1 teaspoon whole cloves
Servings:
Units:
Instructions
  1. Boil all ingredients, except apples, about 10 minutes (to make a syrup).
  2. Wash apples, remove the sepals (bottom leafy circle on apple), but leave stem and crabapple intact.
  3. Put apples into hot syrup and simmer slowly until the apples are soft (piece easily with a fork). Stir occasionally.
  4. Lift fruit out and pack in hot sterile jars (pack tight, but be gentle to as not to smash apples).
  5. Pour syrup over fruit just to cover or ½ inch from top of the canning jar.
  6. Wipe any drips from the rim of the jar, place new canning lids and ring on and seal.
  7. Set aside to cool, do not disturb for 24 hours.
Recipe Notes

Recipe passed to us by Doug Fairchild

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