Some people love crabapples and some people dont, so here’s a recipe that might entice you to try if you wouldn’t normally. Using lovely honey, you avoid sugar so extra special. Many people want recipes that dont use sugar so this one fits the bill. Be sure to follow the link after the recipe to a special book that is full of recipes that use honey rather than sugar 🙂
In this recipe the flavors of honey and cinnamon together are devine!
Cut out the blossom end of the apple, but leave the stem intact. You don’t need to core the apple. After removing the blossom end, poke the apple with a fork five times to allow even penetration of syrup.
5 pounds whole crabapples
1 1/2 quarts water
1 3/4 cup honey
3 cinnamon sticks
Prepare syrup by adding honey to water and heating until the honey is dissolved (this is a nice way to use crystallized honey straight from the jar). Add cinnamon sticks, simmer five minutes. Add apples (with blossom ends removed) to syrup. Simmer five minutes (just to heat through), you don’t want to overcook them, as they will cook more during processing. Apple skins will darken as they cook (think applesauce or baked apples).
Load hot apples into hot quart jars, fill with syrup to 1/2 inch headspace. Run your chopstick or small non-metallic spatula between the apples and the jar to remove air bubbles (metal may scratch the inside of the jar). Add extra syrup if needed. Wipe rim clean, screw on lid (not too tight – air must escape during processing).
Place jars on rack in canner. When all apples are packed (you should have 4-5 jars), lower jars into water. Make sure jars are covered by 1-2 inches of water. Bring to boil, process (boil gently) 20 minutes.
When the cooking time is up, remove jars at once and place on a rack or on towels away from heat and away from any draft
After 12-24 hours, check lids for seal. Standard lids should be concave in the center and held down tightly.
If you are interested in more recipes that use honey, this is the book that inspired this recipe: http://amzn.to/1O2jY7G
Full of taste tested recipes (200 to be exact!) the book is about canning with honey, pickling with all-natural spices and brines, and drying foods without sulphur, also how to make pectin and vinegar, and how to construct drying trays to protect sun-drying foods.
Above recipe and image via