Crabapple Jam
This recipe offers a delightful twist on classic crabapple preserves. The fruit is cooked until tender, then sieved to create a smooth pulp. This pulp is combined with lemon juice, apple juice, and honey before being boiled to a perfect set. The finished jam is then sealed in sterilised jars using a boiling water bath, following modern canning guidelines for safety. The result is a uniquely flavoured spread that captures the essence of crabapples.
Ingredients
- 5 quarts crabapples
- 2 cups water
- 1/4 cup lemon juice
- 1 cup apple juice
- 1/2 cup water
- 1 1/3 cups honey
Method
- Simmer the crabapples in 2 cups of water for about 20 minutes, until they start to pop open.
- Force the softened fruit through a sieve or food mill to extract the pulp.
- Place the resulting pulp into a large saucepan along with the lemon juice, apple juice and 1/2 cup of water.
- Stir the honey into the mixture in the pan.
- Heat the mixture until it reaches a rolling boil and maintain this for 1 minute, stirring often.
- The jam is ready when it begins to 'sheet' off the side of a spoon, indicating it has started to jell.
- Take the saucepan off the heat source.
- Transfer the hot jam into sterilised jars, secure the lids, and process them in a boiling water bath for 10 minutes.
Nutrition (per serving)
Sodium8600 mg
Recipe details
CategoryApple
AuthorMolly53
