Cinnamon Spiced Crabapples Recipes

Steps:

• Combine sugar, water and vinegar in a large stainless or enamel saucpan. Break up cinnamon and tie up with allspice and cloves in a large square of cheesecloth and add to pan. Bring to a boil and boil for 10 minutes. Add prepared crabapples and return pan to a boil, reduce heat and boil GENTLY for 5-10 minutes. Remove from heat and let sit overnight. Pack into clean hot jars to 3/4 inch from rim and add syrup to cover, leaving 1/2 inch head space. Seal according to directions Process in a boiling water bath for 20 minutes at altitudes up to 1000 feet.

Steps:

• Remove stems and blossom ends from crabapples, and cut into quarters. Place them in a large stainless steel or other non-reactive pot or saucepan. Add enough water to be able to see, but no so much that the crabapples are floating. Bring to a boil, reduce heat to medium, and let simmer for 10 to 15 minutes. The apples should soften and change color.
• Strain the apples and juice through 2 or 3 layers of cheese cloth. You should have at least 4 cups of juice. Discard pulp, and pour the juice back into the pan. Bring to a simmer, and let cook for 10 minutes. Skim off any foam that comes to the top. Next, stir in the sugar until completely dissolved. Continue cooking at a low boil until the temperature reaches 220 to 222 degrees F (108 to 110 C). Remove from heat.
• Pour the jelly into sterile small decorative jars leaving 1/4 inch headspace. Process in a hot water bath to seal.

Steps:

• Combine sugar, water and vinegar in a large stainless or enamel saucpan.
• Break up cinnamon and tie up with allspice and cloves in a large square of cheesecloth and add to pan.
• Bring to a boil and boil for 10 minutes.
• Add prepared crabapples and return pan to a boil, reduce heat and boil GENTLY for 10 to 15 minutes.
• Remove spice bag.
• Pack into clean hot jars to 3/4 inch from rim and add boiling syrup to cover, leaving 1/2 inch head space.
• Do the jar thing.
• Process in a boiling water bath for 20 minutes at altitudes up to 1000 feet.

Steps:

• Place the cinnamon stick, star anise, cloves and peppercorns on a square of cheesecloth and tie securily. In a saucepan, combine sugar, water and vinegar. Bring to a boil over high heat, stirring until the sugar is dissolved. Add the spice bag. Decrease heat to low, cover and simmer for 15 minutes. Meanwhile, wash the crabapples and pat dry. Using kitchen shears, snip the stem ends, ,leaving 1/2 inch. Prick each crabapple in several places. Set aside. Add the crabapples to the pot and simmer, uncovered, for 3 minutes. Using a slotted spoon and wide-mouth funnel, pack the crabapples into the jars leaving 1/2 inch headspace. Seal and process 20 minutes.

Steps:

• Combine the vinegar, sugar, cloves and cinnamon in a large stainless-steelpan. Bring to a boil over high heat and stir until the sugar dissolves, about 3 minutes.
• Reduce heat to medium, add the apples, and cook until barely done, about 5-6 minutes.
• Using a slotted spoon, pack the apples into clean, dry jars with sealable lids. Laddle in the hot syrup to within 1/2 inch of the jar rims and cover.
• Store jars in a cool, dark place.

Steps:

• 1. Wash and remove blossom ends and stems from crabapples.
• 2. Combine in a large pan with enough water to cover. Bring to a boil and simmer, uncovered, for 20 minutes or until mushy.
• 3. Strain through jelly bag overnight.
• 4. Add strained crabapple juice into a saucepan and add the vinegar .
• 5. Tie in cheesecloth; add cinnamon stick and cloves. Add the spices in cheesecloth to the pot of juice and bring to a boil, uncovered for 3 minutes and remove the spice bag.
• 6. Slowly stir in the sugar. Bring to a boil, uncovered for 25 minutes, or until a spoonful when chilled quickly has the desired consistency. Stir frequently.
• 7. Ladle into sterilized jars. Seal while hot with a thin layer of paraffin.

Steps:

• In a small bowl, mix the first 5 ingredients. Place apples in a greased 5-qt. slow cooker; add sugar mixture and toss to coat. Top with butter. Cook, covered, on low 3-4 hours or until apples are tender, stirring halfway through cooking.