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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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These taste like the canned crabapples that grandma used to make! Ingredients:
6 quarts fresh crabapples, washed and stems removed |
1 cup whole cloves |
1/2 cup water |
3 pounds brown sugar |
1 cup distilled white vinegar |
2 tablespoons whole allspice berries |
6 cinnamon sticks |
1 tablespoon grated lemon zest |
Directions:
1. Stick 2 or 3 cloves into each of the crabapples, and set aside.
2. In a large pot, stir together the water, sugar, and vinegar. Place allspice berries, cinnamon sticks, and lemon zest in cheesecloth, and tie cheesecloth to make a small bag; add to pot. Bring to a boil, then reduce heat and simmer for 5 minutes. Add the crabapples,and simmer until tender, about 20 minutes.
3. Use a slotted spoon to lift out crabapples and place them into sterile jars. Cover with hot syrup, and seal in a hot water bath for 10 minutes, or until the centers of the lids are depressed. If the syrup seems too thick, add more water. Refrigerate after opening.
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