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Just spotted a crabapple tree down the road from me and after a search, discovered that the vine is particularly short of recipes. So I poached a few from elsewhere:
Crab Apple Jelly
4 kg crab apples
1 kg caster sugar
1 lemon, juiced
1. Wash the apples, remove the blossom heads and cut out any bruised bits. Put in a saucepan, fill with water to cover the apples and bring to the boil. Simmer for 25 minutes until the fruit is soft. Pour the pulp into a jelly bag or several layers of muslin and let drip overnight into a pan beneath. Don’t squeeze the bag, it will cloud the jelly.
2. The next day, measure the juice, and combine with sugar at the ratio of 10 parts juice to 7 sugar. Add the lemon, then bring to the boil to dissolve the sugar. Keep at a rolling boil for 35–40 minutes, skimming off the froth regularly. To test, chill a dessertspoon in the fridge. When the jelly is set, it will solidify on the back of the spoon. Pour into warm, sterilised preserving jars and tightly seal while still slightly warm. Store in a cool dark place.
Crab Apple Hot Pepper Jelly
2 lbs crabapples
1 1/2 cups water
red wine vinegar
3 3/4 cups granulated sugar
1 cup sweet green bell peppers
1/3 cup hot peppers (mix and match hot peppers for color and preferred degree of heat)
1. In a Dutch oven, combine crabapples with water.
2. Cover and bring slowly to simmer.
3. Cook until crabapples are very soft.
4. Pour into a colander lined with a square of dampened cheesecloth and placed over a deep bowl.
5. Weight down with a saucer and heavy can.
6. Let stand until dripping stops.
7. Discard pulp.
8. Pour collected juice into a liquid measure.
9. Add enough vinegar to make 3 cups.
10. Combine in a saucepan with sugar.
11. Bring to a boil, stirring constantly.
12. Add peppers, then boil briskly for 8 to 10 minutes or until set.
13. Stir for 7 minutes to prevent floating peppers.
14. Pour jelly into hot, sterilized 8-ounce canning jars.
15. Seal with two-piece canning lids.
16. Let cool, then refrigerate. For long-term unrefrigerated storage, process in boiling water bath for 5 minutes immediately after sealing jars.
NOTE: To test for set, remove pan from heat.
Dip a cold metal spoon into the liquid and hold well above the steam.
Turn spoon sideways and let liquid run off.
When it forms two drops that run together and drip from edge of spoon, jelling point has been reached.
Crab Apple Jam
5 quarts crabapples
2 cups water
1/4 cup lemon juice
1 cup apple juice
1/2 cup water
1 1/3 cups honey
1. Cook crabapples in 2 cups water until they begin to pop (about 20 minutes).
2. Press the cooked crabapples through a sieve or food mill.
3. In a large saucepan or kettle, combine pulp, lemon juice, apple juice and water.
4. Add honey.
5. Bring to a rolling boil; boil 1 minute, stirring frequently.
6. When the jam starts to "sheet" from the edge of the spoon it has begun to jell.
7. Remove from heat.
8. Pour into sterilized jars, seal, and process 10 minutes in boiling water bath.
Rosy Crab Apple Pie Filler or (fall Apples)
This excellent recipe was passed to me along with a pail of the smaller apple crabs. It works great with the fall apples too, especially those not requiring peeling. I use this with the larger fall apples only some I find do require peeling. When dealing with large quantities of the fall apple crop I double and triple this and put in fridge while preparing pastry and get an assembly line going. In short order have pies prepared then go on to making and freezing pie filler for the winter months with the rest of the apples. This does freeze well.
6 cups of sliced unpeeled crabapples or fall apples
1/3 cup water (I use 2/3 cup of water)
1 cup sugar
1 tablespoon flour
1 1/2 tablespoons lemon juice (I usually use Realemon)
1 1/2 tablespoons butter or margarine
1/4 teaspoon salt (optional)
1. In large pot steam sliced apples 1- 2 minutes.
2. Cool 1- 2 minutes.
3. Add the rest of the ingredients and pie filler is ready to use.
4. Hint When dealing with large quantities of apples I prepare double and triple batches of the pie filler, cool and set into the fridge while preparing the pastry.
5. I find using the recipe'Lemon Tang Pastry' which was passed to me as no-fail pastry works so very well making the preparation of pies for the freezer a snap.
6. Time depends on how fast you can prepare the apples, those with experience do get throught prep time quickly!
Alaskan Crab Apple and Raspberry Mint Crisp
6 cups crab apples
1 tsp. lemon zest
1 cup seedless raspberry puree
1/4 cup fresh lemon juice
1/2 cup sugar
Topping
1/2 cup unbleached flour
Raspberry syrup, optional
1/4 cup fresh mint
Additional fresh mint, optional
1. In medium mixing bowl, combine peeled and sliced crab apples (see note), pureed raspberries, sugar, all-purpose flour, chopped mint, lemon zest and lemon juice. Set aside and prepare Topping (recipe below).
2. Heat oven to 325 degrees.
3. Grease large baking pan (15x7x2) and spread filling mixture on bottom of pan.
4. Top with topping mixture, spreading evenly over entire surface. Do not pack topping; steam must be allowed to escape from cooking fruit mixture.
5. Bake at 325 for 45-55 minutes or until fruit juices simmer from edges of baking pan (place cookie sheet under pan before baking to collect drips, if desired).
6. Remove from oven and allow to cool 1-11/2 hours before slicing.
7. To serve, place slice of warm crisp on serving plate, streak with additional raspberry syrup and garnish with sprig of fresh mint, if desired. Makes 8 servings.
NOTE: Other tart apples, such as Granny Smith, can be substituted. This recipe can be made 1 day ahead and refrigerated. Before serving, remove from refrigerator, slice and warm in oven.
Topping
1 small box frozen raspberries
2 cups unbleached flour
11/4 cups apple cider
2 tsp. ground cinnamon
2 cups rolled oats
1. Thaw raspberries at room temperature and allow them to remain liquid.
2. Pour raspberries and juice in small pan and bring to slow boil.
3. Cook for 20 minutes, reducing by half. Once reduced, pour through strainer to remove seeds.
4. In small pan, bring 11/4 cup apple cider to slow boil and cook for 20 minutes, reducing by half.
5. In medium mixing bowl, combine rolled oats, all-purpose flour, reduced raspberry puree and cinnamon. Slowly add reduced apple cider while mixing carefully to combine and form loose crumble topping.
Pickled Crab Apples
8 quarts crab apples
6 sticks cinnamon
1/4 cup whole cloves
1 quart vinegar
2-1/2 lbs sugar
1. Select apples of uniform size, wash and remove blossom ends, but do not pare.
2. Tie spices loosely in cheesecloth bag.
3. Mix vinegar and sugar, add spices and heat to boiling. Add apples and reheat mixture slowly to avoid bursting skins. Simmer until apples are tender.
4. Pack apples in sterile jars, cover with boiling vinegar syrup and seal.
Makes 10 pints.
Crab Apple Liqueur
4 quarts crabapples, washed,cored and quartered
4 cups sugar
3 cups vodka
1. Fill 1 (4-quart) mason jar with tight-fitting lid with prepared crabapples.
2. Add the 4 cups of sugar and three cups of vodka.
3. Store the jar on its side, turning once every day for 16 days to help the sugar to dissolve.
4. After 16 days, filter out the fruit bits and bottle.
Let me know if you try any of these
Crab Apple Jelly
4 kg crab apples
1 kg caster sugar
1 lemon, juiced
1. Wash the apples, remove the blossom heads and cut out any bruised bits. Put in a saucepan, fill with water to cover the apples and bring to the boil. Simmer for 25 minutes until the fruit is soft. Pour the pulp into a jelly bag or several layers of muslin and let drip overnight into a pan beneath. Don’t squeeze the bag, it will cloud the jelly.
2. The next day, measure the juice, and combine with sugar at the ratio of 10 parts juice to 7 sugar. Add the lemon, then bring to the boil to dissolve the sugar. Keep at a rolling boil for 35–40 minutes, skimming off the froth regularly. To test, chill a dessertspoon in the fridge. When the jelly is set, it will solidify on the back of the spoon. Pour into warm, sterilised preserving jars and tightly seal while still slightly warm. Store in a cool dark place.
Crab Apple Hot Pepper Jelly
2 lbs crabapples
1 1/2 cups water
red wine vinegar
3 3/4 cups granulated sugar
1 cup sweet green bell peppers
1/3 cup hot peppers (mix and match hot peppers for color and preferred degree of heat)
1. In a Dutch oven, combine crabapples with water.
2. Cover and bring slowly to simmer.
3. Cook until crabapples are very soft.
4. Pour into a colander lined with a square of dampened cheesecloth and placed over a deep bowl.
5. Weight down with a saucer and heavy can.
6. Let stand until dripping stops.
7. Discard pulp.
8. Pour collected juice into a liquid measure.
9. Add enough vinegar to make 3 cups.
10. Combine in a saucepan with sugar.
11. Bring to a boil, stirring constantly.
12. Add peppers, then boil briskly for 8 to 10 minutes or until set.
13. Stir for 7 minutes to prevent floating peppers.
14. Pour jelly into hot, sterilized 8-ounce canning jars.
15. Seal with two-piece canning lids.
16. Let cool, then refrigerate. For long-term unrefrigerated storage, process in boiling water bath for 5 minutes immediately after sealing jars.
NOTE: To test for set, remove pan from heat.
Dip a cold metal spoon into the liquid and hold well above the steam.
Turn spoon sideways and let liquid run off.
When it forms two drops that run together and drip from edge of spoon, jelling point has been reached.
Crab Apple Jam
5 quarts crabapples
2 cups water
1/4 cup lemon juice
1 cup apple juice
1/2 cup water
1 1/3 cups honey
1. Cook crabapples in 2 cups water until they begin to pop (about 20 minutes).
2. Press the cooked crabapples through a sieve or food mill.
3. In a large saucepan or kettle, combine pulp, lemon juice, apple juice and water.
4. Add honey.
5. Bring to a rolling boil; boil 1 minute, stirring frequently.
6. When the jam starts to "sheet" from the edge of the spoon it has begun to jell.
7. Remove from heat.
8. Pour into sterilized jars, seal, and process 10 minutes in boiling water bath.
Rosy Crab Apple Pie Filler or (fall Apples)
This excellent recipe was passed to me along with a pail of the smaller apple crabs. It works great with the fall apples too, especially those not requiring peeling. I use this with the larger fall apples only some I find do require peeling. When dealing with large quantities of the fall apple crop I double and triple this and put in fridge while preparing pastry and get an assembly line going. In short order have pies prepared then go on to making and freezing pie filler for the winter months with the rest of the apples. This does freeze well.
6 cups of sliced unpeeled crabapples or fall apples
1/3 cup water (I use 2/3 cup of water)
1 cup sugar
1 tablespoon flour
1 1/2 tablespoons lemon juice (I usually use Realemon)
1 1/2 tablespoons butter or margarine
1/4 teaspoon salt (optional)
1. In large pot steam sliced apples 1- 2 minutes.
2. Cool 1- 2 minutes.
3. Add the rest of the ingredients and pie filler is ready to use.
4. Hint When dealing with large quantities of apples I prepare double and triple batches of the pie filler, cool and set into the fridge while preparing the pastry.
5. I find using the recipe'Lemon Tang Pastry' which was passed to me as no-fail pastry works so very well making the preparation of pies for the freezer a snap.
6. Time depends on how fast you can prepare the apples, those with experience do get throught prep time quickly!
Alaskan Crab Apple and Raspberry Mint Crisp
6 cups crab apples
1 tsp. lemon zest
1 cup seedless raspberry puree
1/4 cup fresh lemon juice
1/2 cup sugar
Topping
1/2 cup unbleached flour
Raspberry syrup, optional
1/4 cup fresh mint
Additional fresh mint, optional
1. In medium mixing bowl, combine peeled and sliced crab apples (see note), pureed raspberries, sugar, all-purpose flour, chopped mint, lemon zest and lemon juice. Set aside and prepare Topping (recipe below).
2. Heat oven to 325 degrees.
3. Grease large baking pan (15x7x2) and spread filling mixture on bottom of pan.
4. Top with topping mixture, spreading evenly over entire surface. Do not pack topping; steam must be allowed to escape from cooking fruit mixture.
5. Bake at 325 for 45-55 minutes or until fruit juices simmer from edges of baking pan (place cookie sheet under pan before baking to collect drips, if desired).
6. Remove from oven and allow to cool 1-11/2 hours before slicing.
7. To serve, place slice of warm crisp on serving plate, streak with additional raspberry syrup and garnish with sprig of fresh mint, if desired. Makes 8 servings.
NOTE: Other tart apples, such as Granny Smith, can be substituted. This recipe can be made 1 day ahead and refrigerated. Before serving, remove from refrigerator, slice and warm in oven.
Topping
1 small box frozen raspberries
2 cups unbleached flour
11/4 cups apple cider
2 tsp. ground cinnamon
2 cups rolled oats
1. Thaw raspberries at room temperature and allow them to remain liquid.
2. Pour raspberries and juice in small pan and bring to slow boil.
3. Cook for 20 minutes, reducing by half. Once reduced, pour through strainer to remove seeds.
4. In small pan, bring 11/4 cup apple cider to slow boil and cook for 20 minutes, reducing by half.
5. In medium mixing bowl, combine rolled oats, all-purpose flour, reduced raspberry puree and cinnamon. Slowly add reduced apple cider while mixing carefully to combine and form loose crumble topping.
Pickled Crab Apples
8 quarts crab apples
6 sticks cinnamon
1/4 cup whole cloves
1 quart vinegar
2-1/2 lbs sugar
1. Select apples of uniform size, wash and remove blossom ends, but do not pare.
2. Tie spices loosely in cheesecloth bag.
3. Mix vinegar and sugar, add spices and heat to boiling. Add apples and reheat mixture slowly to avoid bursting skins. Simmer until apples are tender.
4. Pack apples in sterile jars, cover with boiling vinegar syrup and seal.
Makes 10 pints.
Crab Apple Liqueur
4 quarts crabapples, washed,cored and quartered
4 cups sugar
3 cups vodka
1. Fill 1 (4-quart) mason jar with tight-fitting lid with prepared crabapples.
2. Add the 4 cups of sugar and three cups of vodka.
3. Store the jar on its side, turning once every day for 16 days to help the sugar to dissolve.
4. After 16 days, filter out the fruit bits and bottle.
Let me know if you try any of these
No need to peel, core or even remove stems or bruised bits if you are making jelly as the pulp gets left behind.
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