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–+ servings
jar of crabapple butter open on a plate with a spoon full on the plate.

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
Cook Time 2 hours 45 minutes
Total Time 3 hours 5 minutes
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.
Tried this recipe?Let us know how it was!