These crab apples take a dip in a pot full of cinnamon, clove, and all-spice syrup. Store in air-tight jars.

Recipe by Oxmoor House January 1985

Gallery

Recipe Summary

Yield:
6 pints
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine cinnamon, cloves, and allspice; tie loosely in a cheesecloth bag. Set aside.

    Advertisement
  • 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.

Source

Oxmoor House Homestyle Recipes

Advertisement
Advertisement