Long ago, when I had a tree like this, and a family to feed, I used to make spiced crabapples every year for an addition to the Christmas table. The red colour matured in the jars, and made a very festive show. Besides, they are delicious!
The recipe I used was similar to this one, although I left out the allspice, put the cinnamon and cloves right in the jar with the crabapples, and put them up in 1/2 pint jars.
My recipe:
- As many crabapples as you can pick. I had these small red ones, but larger yellow crabapples or quinces do up well, too.
- A syrup made in the proportion of 1:1:2 -- 1 cup of water, 1 c. white vinegar, 2 c. white sugar.
- Cinnamon sticks, one or two per jar.
- Whole cloves, to taste.
Fill with boiling syrup to 1/2 inch from top of jars; cover with scalded lids and put screw bands on firmly. Process in a boiling water bath* for 20 minutes, lift and cool.
Check and clean lids, leave bands on loosely.
You're done! And aren't they pretty? Label them nicely, tie a pretty ribbon around the neck, and you've got an addition to your hostess-gift basket.
*Boiling water bath: big pot, with lid, preferably canning pot, but any nicely lidded pot will do. Put a rack in the bottom, or otherwise protect the jars; I used left-over jar rings and lids on the bottom of pots without racks. Heat water to a simmer, add jars upright, using tongs. Cover the lids with one more inch of boiling water. Put the lid on the pot, and bring to a boil. Boil for 20 minutes.
This works for all high-acid fruits.
My Mom made pickled crab apples and I use to love them ... so when I was given some crab apples this year I tried canning them. We haven't tried them yet but will put some out for Christmas dinner (unless they turned out a complete disaster!).
ReplyDeleteMom used to place them around the turkey on a platter with kale.
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