Crabapple Butter

Today I have for you something I simply love, Crabapple Butter. It is a really fabulous fall treat!! Here at our home, we have a big huge crab apple tree in the backyard. Every year we get a bucket full of plump juicy crabapples. Some years we get a little less, and some years, like this year we get so many I have to find people to take them off my hands!

These are the large sweet crabapples, that look like a miniature apple. They are not the small hard crabapples that are wickedly sour. I have never made anything with crabapples before. We had loads of fruit and our daughter climbed the ladder to pick it.

She picked 10 lbs., some went to me to make crabapple jelly and the rest went to Ken, my husband to make crabapple butter. A smooth, rich with fall-spiced apple butter. Simply delicious right out of the jar or even better on toast, ice cream, cake, or whatever you fancy.

You can also substitute tart apples for crabapples if you like. This is an amazing recipe that I know you will love as much as we do!

Enjoy!!

Crabapple Butter

Tara Noland

This delicious crabapple butter is wonderfully sweet with a hint of cinnamon and is perfect for our morning toast, or a cracker with afternoon tea!

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 2 hours hrs 45 minutes mins

Total Time 3 hours hrs 5 minutes mins

Course Canning and Pickling

Cuisine American

Servings 6 - 8 oz. Jars

Calories 76 kcal

Ingredients

 

• 3 1/2 lbs of crabapples
• 1 1/2 - 2 cups sugar depending on the sweetness of your crabapples
• 2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp allspice
• 1/4 tsp ground cloves

Instructions

 

• Wash crabapples, remove the stems, and blossom end.
• Place in a large pot and add water to cover all the crabapples.
• Cover with a lid and cook until soft, approximately 45 minutes, stirring occasionally to prevent sticking.
• Drain water and put the cooked crabapples through a coarse sieve in batches so that all you end up with is the pulp, scraping it from the underside of the sieve.
• Return this pulp to a smaller pot, add the sugar and all the spices and cook uncovered simmering slowly for 1 1/2 - 2 hours or to desired thickness.
• Pour into sterilized canning jars and seal at once.
• Process the crabapple butter according to the safe canning procedure for your area and altitude. For us here at plus 3000 ft above sea level we processed the jars for 20 minutes.

Nutrition

Serving: 1Calories: 76kcalCarbohydrates: 20gSodium: 1mgSugar: 12g

Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.

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