Cinnamon Clove Crab Apples

Author: Canadian Living

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.

  • Portion size 500 servings
  • Credits : Canadian Living Magazine: July 2008

Ingredients

  • 3 3/4 lbs crab apples (about 8 cups/2 L)
  • 2 cinnamon sticks broken
  • 2 teaspoons whole cloves
  • 1 teaspoon black peppercorn
  • 4 1/2 cups granulated sugar
  • 2 1/2 cups cider vinegar

Method

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)

Nutritional facts Per crab_apple: about

  • Sodium 0 mg
  • Protein 0 g
  • Calories 21.0
  • Total fat 0 g
  • Cholesterol 0 mg
  • Saturated fat 0 g
  • Total carbohydrate 5 g

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 0.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Cinnamon Clove Crab Apples

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