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Print Recipe

International Produce

Spiced Crab Apple Butter

About the Recipe

Ingredients

Crab apples are extremely tart and slightly bitter.
These are mostly utilized in juicing since they are not edible as a fruit. However, crab apple cider is very versatile and can be used for sauces and glazes for sweet and savory dishes.

Directions

Halve the crab apples and place them in a saucepan with water, cloves, nutmeg and cinnamon. Bring to a boil and then reduce heat to keep a steady simmer for 45 minutes or until mixture can be beaten into a thick pulp. Stir occasionally.
Put the pulp through a vegetable mill or fine sieve and measure the final weight of the resulting apple purée. Return it to the cleaned pan and stir in 8 ounces of dark brown sugar for every 1 pound of apple purée.
Set the pan on a low heat and stir to allow the sugar to dissolve. Bring to a boil and keep boiling, stirring frequently, until the butter is very thick. If you draw a spoon through the mixture it should leave a path behind it. This can take up to an hour.
Transfer the butter to a warmed and sterilized preserving jar and tighten the lid immediately. The butter will be ready to use as soon as it’s cool and can be stored for up to a year. Since the recipe includes high-acid fruits, there isn’t a need for hot water bathing or any further preservation.

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