Old-Fashioned Crab Apple Butter
This richly spiced crab apple butter is made from scratch using fresh crab apples, oranges, and warm fall spices. The fruit is simmered, blended into a smooth pulp, and slow-cooked into a thick, flavorful spread. It’s perfect for preserving and makes a cozy addition to toast, oatmeal, or fall gift baskets.
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Equipment
- 1 Large Pot
- 1 Food Mill, Strainer, or Immersion Blender
Ingredients
Instructions
Making the Apple Pulp
- Wash the crab apples thoroughly to remove any dirt or debris.6.5 lbs. Crab Apples
- Remove the stems and peel, removing any blemished or damaged parts of the crab apples.
- Core and cut the crab apples into quarters.
- Place the crab apple pieces in a large pot and add 1 cup of water.
- Bring the water to a boil and then reduce the heat to a simmer.
- Cook the crab apples for about 30 minutes or until they become soft and mushy.
- Remove from the heat and let cool slightly.
- Process the cooked crab apples using a food mill, strainer, or immersion blender, leaving behind a smooth pulp.
Making the Butter
- Combine the apple pulp and other ingredients in a slow cooker and turn it to high heat.5 c. Sugar, 2 med. Oranges, 1 tsp. Cinnamon, 3/8 tsp. Nutmeg, 3/8 tsp. Allspice
- Cook with the lid off, stirring occasionally, for 8-10 hours or until the mixture thickens and cooks down by half.
- To check readiness, place a spoonful of the butter on a plate. It should mound a bit and not leak any liquid.
Preserving the Butter
- After the apple butter has cooked down and thickened, sterilize your canning jars, lids, and bands by boiling them for 10 minutes.
- Carefully ladle the hot apple butter into the sterilized jars, leaving about 1/4 inch of headspace at the top.
- Wipe the rims of the jars with a clean, damp cloth to remove any spills or residue.
- Place the lids on the jars, ensuring they are tightly secured with the bands.
- Fill your canner with enough water to cover the jars by at least 1 inch. Bring the water to a rolling boil.
- Gently lower the filled and sealed jars into the boiling water using jar tongs. Make sure the jars are spaced apart and not touching each other.
- Allow the jars to process in the boiling water bath for 10 minutes.
- Once the processing time is complete, carefully remove the jars from the water bath and place them on a heat-resistant surface to cool undisturbed.
Nutrition
Calories: 191kcal | Carbohydrates: 50g | Protein: 0.3g | Fat: 0.3g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.01g | Sodium: 1mg | Potassium: 102mg | Fiber: 2g | Sugar: 47g | Vitamin A: 53IU | Vitamin C: 5mg | Calcium: 8mg | Iron: 0.1mg
Servings: 4 pints
Calories: 191kcal
Cost: $5.50