Crabapple Jam
Capture the vibrant, tangy essence of fall with this homemade Crabapple Jam recipe! Featuring the tart yet subtly sweet flavor of freshly simmered crabapples, this jam is a delightful way to celebrate seasonal fruit. With just four simple ingredients—crabapples, sugar, water, and a splash of lemon juice—this recipe highlights the natural pectin in the fruit, creating a luscious, jewel-toned spread perfect for toast, scones, or even glazing roasted meats. The process is simple yet rewarding, involving straining the crabapples for a silky texture and boiling the juice to achieve the perfect jam consistency. Whether you're preserving a backyard harvest or exploring unique flavors, this jam is a must-try for any home canning enthusiast.
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Recipe Information
Ingredients
- 1000 grams crabapples
- 500 milliliters water
- 700 grams sugar
- 30 milliliters lemon juice
Instructions
Wash the crabapples thoroughly, removing any stems and blemished parts. There's no need to core or peel the fruit as the seeds and skins will help naturally thicken the jam.
Place the crabapples in a large pot and pour in the water. Bring to a boil over medium heat, then reduce the heat to low and simmer for 25-30 minutes until the crabapples are soft and their skins have burst.
Pour the cooked crabapples through a fine mesh strainer or cheesecloth into a separate bowl. Press the fruit gently to extract the juice but avoid pushing pulp through. Discard the leftover solids.
Measure the strained juice. For every 500 milliliters of juice, use 700 grams of sugar. Adjust the amounts proportionately if needed.
Transfer the juice to a clean pot. Add the measured sugar and lemon juice, and stir to dissolve.
Bring the mixture to a rolling boil over medium-high heat, stirring occasionally. Let it boil for 20 minutes or until it reaches the setting point. You can test this by placing a small amount of jam on a chilled plate and checking if it thickens when cooled.
Once the jam reaches the desired consistency, remove it from the heat and skim off any foam from the surface.
Pour the hot jam into sterilized jars, leaving about 1/4 inch of headspace. Seal the jars while the jam is still hot.
Allow the jars to cool completely before storing them in a cool, dark place. Refrigerate after opening.
Nutrition Facts
Calories |
3334 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.3 g | 6% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 32 mg | 1% | |
| Total Carbohydrate | 839.3 g | 305% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 799.4 g | ||
| Protein | 3.1 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 99 mg | 8% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 1115 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
