Cinnamon Clove Crab Apples
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This recipe makes 28 1/2 cup (125 mL) servings
Nutritional Info |
|
|---|---|
| Per crab_apple: about | - |
| cal | 21 |
| pro | 0 g |
| total fat | 0 g |
| sat. fat | 0 g |
| carb | 5 g |
| fibre | 0 |
| chol | 0 mg |
| sodium | 0 mg |
| % RDI: | - |
| iron | 1 |
| vit C | 2 |
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.
Ingredients
- 3-3/4 lb crab apples, (about 8 cups/2 L)
- 2 cinnamon sticks, broken
- 2 tsp whole cloves
- 1 tsp black peppercorns
- 4-1/2 cups granulated sugar
- 2-1/2 cups 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
- Keywords : Condiments/sauces; Boil; Canning/Pickling/Preserving; Apples; Sugar;
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