How to make it

  • Remove the stems, any leaves and rinse the crab-apples in the sink.
  • Put the crab apples in a stock pot or dutch oven, and add enough water to just cover the crab-apples.
  • Bring to a boil. When boiling, reduce heat to a simmer, cover pot and let cook 20-25 minutes.
  • After the crab-apples are softened, use a potato masher or immersion blender to pulp the apples. Cook for another few minutes.
  • Place a colander / strainer over a large bowl / pot and line with a cheese cloth / jelly bag.
  • Add the crab-apple pulp to the cheese cloth and wring the liquid from the pulp.
  • Measure the collected juice, you will need 3/4 cup Sugar for every cup of juice collected.
  • Put juice in a sauce pan with the sugar and bring to a boil.
  • Want the temperature to reach 210 deg F (happens after roughly 20 min).
  • Pour the hot juice into sterilized mason jars, and skim off any "foam" that rises to the top of the jar. Set aside to cool with lids on.
  • ====================
  • * If you want to add spices (like Cinnamon, Nutmeg, Black Pepper, Coriander or Clove) add them to the initial boil with the whole crab-apples.
  • * If you want to add herbs (like basil, rosemary, lavender or tea) add them when you boil the juice and sugar in a bag that you can remove.
  • * If you want to add berries or other fruit like plums / apricots / jalapenos, add them to the juice after you add the sugar.

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