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Crab Apple Preserves

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  Whole cloves 1 Tablespoon
  Cinnamon stick 2 Inch
  Allspice berries 1 Tablespoon
  Lemons 2 , rind pared
  Malt vinegar 2 1⁄2 Pint
  Light brown sugar 2 Pound (1 Kilogram)
  Crab apples 2 Pound, peeled (2.5 Kilogram)

Tie the cloves, cinnamon, allspice berries and lemon rind in a piece of muslin.
Put the vinegar and sugar in a saucepan and stir over gentle heat to dissolve the sugar.
Add the bag of spices and bring to the boil.
Boil for 5 minutes.
Add the crab apples and simmer gently for 1 hour or until the fruit is just tender.
Do not overcook or they will be mushy.
Discard the bag of spices.
Pack the apples loosely into jam jars, being careful not to squash them.
Boil the liquid in the saucepan for 15 minutes or until it is thick and syrupy.
Allow to cool, then pour into the jars.
Cover the jars with vinegar-proof covers and secure with rubber bands.
Label and store in a cool, dry, dark place.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4656 Calories from Fat 38

% Daily Value*

Total Fat 4 g6.9%

Saturated Fat 0.88 g4.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 38.8 mg1.6%

Total Carbohydrates 1278 g426%

Dietary Fiber 12.7 g50.7%

Sugars 1067.4 g

Protein 7 g13.3%

Vitamin A 9.9% Vitamin C 282.9%

Calcium 40% Iron 32.4%

*Based on a 2000 Calorie diet

Crab Apple Preserves Recipe