Spiced Crab Apples
These crab apples take a dip in a pot full of cinnamon, clove, and all-spice syrup. Store in air-tight jars.
Yield: 6 pints
- 1 (3-inch) stick cinnamon
- 1 tablespoon whole cloves
- 1 teaspoon whole allspice
- 2 quarts crab apples with stems
- 6 cups sugar
- 3 cups vinegar
- 3 cups water
- Combine cinnamon, cloves, and allspice; tie loosely in a cheesecloth bag. Set aside.
- Wash crab apples; drain well. Remove any blossoms. Pierce blossom end of each crab apple with a large sterilized needle to prevent skin from bursting. Set crab apples aside.
- Combine sugar, vinegar, and water in a stainless steel stockpot, stirring well; add spice bag. Bring mixture to a boil; boil, stirring constantly, until syrup coats a metal spoon. Remove from heat, and let cool to room temperature.
- Add reserved crab apples to syrup; reheat slowly over low heat to avoid bursting the skins. Simmer until crab apples are tender, stirring occasionally. Remove spice bag; discard.
- Pack crab apples into hot sterilized jars, and cover with hot syrup, leaving 1/2-inch headspace. Remove air bubbles. Cover with metal lids, and screw bands tight. Process crab apples in boiling-water bath 20 minutes.
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