Crab Apple Sauce

Tired of Wasting Crab Apples?

Photo by Deb B.

PREP TIME

45

minutes

TOTAL TIME

90

minutes

SERVINGS

--

servings

PREP TIME

45

minutes

TOTAL TIME

90

minutes

SERVINGS

--

servings

Ingredients

  • 9

    Cups Crab Apple Pieces (skin left on, blossom ends and cores removed)

  • 3

    Cups Water

  • 2

    Cups Sugar

  • 1

    -½ teaspoon Cinnamon

  • 1

    -½ Tablespoon Lemon Juice

Directions

Bring crab apples and water to a boil. Cook until apples soften then coarsely mash with a potato masher. Add sugar, cinnamon, and lemon juice. Cook another 10 minutes on medium-high heat. Use an immersion blender to puree into a sauce. Continue cooking until desired consistency reached (if not thick enough for your tastes, add another cup or two of diced crab apple). Ladle hot sauce into hot jars leaving 1/2″ headspace. Remove any air bubbles, wipe lids of jars. Center hot lids onto jars. Apply screwbands until fingertip tight. Place jars in a water bath canner ensuring that the water level is at least two inches above jar tops. Process jars for 20 minutes (Calgary altitude). Remove jars and set aside to cool. Makes 9 half pint jars. **Canning instructions here are not fully detailed. If not an experienced canner, refer to general canning safety rules regarding processing times, etc.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: