Grandma Anderson’s Spiced Crab Apples
  • 7lbs sweet crabapples (or use sliced & cored applespeaches, plums, cherries too! )
  • 3lbs sugar
  • 1quart Clover Valley Farms Herb Infused VinegarRhubarb-Honey would be fabulous!
  • 1 stick cinnamon
  • 1teaspoon whole cloves
  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