Cinnamon Clove Crab Apples
Because tender crab apples break down if cooked prior to packing into jars, these are first put into jars, which are then filled with hot liquid.
Servings: seven 2-cup (500 mL) jars
Ingredients:
| Nutritional Info | |
| Per crab apple: about | - |
| cal | 21 |
| pro | 0 g |
| total fat | 0 g |
| sat. fat | 0 g |
| carb | 5 g |
| fibre | trace |
| chol | 0 mg |
| sodium | 0 mg |
| % RDI: | - |
| iron | 1% |
| vit C | 2% |
-
3-3/4 lb (1.875 kg) crab apples (about 8 cups/2 L)
2 cinnamon sticks, broken
2 tsp (10 mL) whole cloves
1 tsp (5 mL) black peppercorns
4-1/2 cups (1.125 L) granulated sugar
2-1/2 cups (625 mL) cider vinegar
Preparation:
Prick each crab apple with fork. Remove stem if desired. Pack tightly into 2-cup (500 mL) canning jars to 3/4 inch (2 cm) of rim. Set aside.
In square of cheesecloth, tie together cinnamon, cloves and peppercorns.
In large saucepan, bring sugar, 3 cups (750 mL) water, vinegar and spice bag to boil; boil for 10 minutes. Discard bag.
Pour syrup over crab apples, leaving 1/2-inch (1 cm) headspace. Cover with prepared lids. Screw on bands until resistance is met; increase to fingertip tight. Boil in boiling water canner for 20 minutes. (See Canning Basics)
In square of cheesecloth, tie together cinnamon, cloves and peppercorns.
In large saucepan, bring sugar, 3 cups (750 mL) water, vinegar and spice bag to boil; boil for 10 minutes. Discard bag.
Pour syrup over crab apples, leaving 1/2-inch (1 cm) headspace. Cover with prepared lids. Screw on bands until resistance is met; increase to fingertip tight. Boil in boiling water canner for 20 minutes. (See Canning Basics)
Source
Canadian Living Magazine: July 2008
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