Crabapple Butter

Crabapple Butter

• mrjwjohnson 15 years ago
  Crabapple Butter
  
  After preparing crabapple jelly, press pulp through a coarse sieve and use to make this smooth, sweet and spicy spread. If pulp is too thick to put through a coarse sieve, thin with a small amount of water. Thick applesauce may be used in place of sieved apple pulp.
  
  6 cups sieved crabapple pulp
  Grated peel and juice of 1 orange
  2 cups sugar, optional
  1 tsp cinnamon, optional
  1/2 tsp cloves, optional
  1/4 tsp nutmeg, optional
  
  Combine pulp with orange peel and juice in a Dutch oven.
  Place over high heat and bring to a boil, stirring constantly.
  Reduce heat to medium and boil gently, stirring frequently to prevent scorching, until mixture thickens to desired consistency.
  Stir in sugar and spices, if desired, and return mixture to a boil, stirring constantly.
  Ladle into hot sterilized half-pint jars, leaving 1/4 inch headspace.
  Remove air bubbles with a narrow rubber spatula or plastic knife.
  Add additional crabapple butter, if necessary, to maintain headspace.
  Wipe jar rims thoroughly with a clean damp cloth.
  Seal and process in a boiling water bath. Process for 15 minutes at altitudes of 1001-3000 ft. Process for 20 minutes at altitudes of 3001-6000 ft
  Crabapple butter may also be cooled and frozen for up to one year. Yields 6 half-pint jars.
  
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