Crabapple Preserves
Capture the essence of autumn's bounty with these delightful Crabapple Preserves, a timeless recipe that transforms tart, jewel-like crabapples into a rich, velvety spread bursting with sweet-tangy flavor. Made with simple pantry staples like sugar, water, and a splash of lemon juice, this small-batch recipe utilizes the natural pectin found in the fruit for a luscious texture, making it perfect for beginners and seasoned preserve-makers alike. With just a few steps—simmering, straining, and slow cooking—you’ll create a versatile preserve that pairs beautifully with everything from fresh biscuits to charcuterie boards. Plus, with proper canning techniques, this stunning preserve can be stored for up to a year, making it an ideal seasonal gift or pantry staple. Perfect for adding a taste of nostalgia to your breakfast table, this recipe celebrates the natural beauty and flavor of crabapples while capturing the essence of farm-fresh simplicity.
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Recipe Information
Ingredients
- 4 pounds crabapples
- 3 cups sugar
- 2 cups water
- 2 tablespoons lemon juice
Instructions
Wash the crabapples thoroughly to remove any dirt or residue. Remove stems and blossom ends but leave the cores intact, as they contain natural pectin.
In a large pot, combine the crabapples and water. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 30-40 minutes, or until the crabapples are soft and have started to break apart.
Use a fine mesh strainer or cheesecloth to strain the cooked crabapples, pressing gently to extract as much juice as possible. Discard the solids.
Return the strained juice to the pot and add the sugar and lemon juice. Stir until the sugar is dissolved.
Bring the mixture to a boil over medium-high heat. Reduce the heat to medium and simmer, stirring occasionally, for 20-30 minutes, or until the mixture thickens and reaches the desired gel-like consistency. You can check this by placing a small amount of the preserve on a chilled plate—if it wrinkles when pushed, it’s ready.
Carefully ladle the hot preserves into sterilized jars, leaving about 1/4 inch of headspace at the top. Wipe the rims clean, seal with lids, and process in a boiling water bath for 10 minutes.
Allow the jars to cool undisturbed for 12-24 hours. Check that the lids have sealed properly by pressing down in the center—if it doesn’t pop back, the jar is sealed. Store sealed jars in a cool, dark place for up to 1 year.
Nutrition Facts
Calories |
3356 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.6 g | 7% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 39 mg | 2% | |
| Total Carbohydrate | 853.7 g | 310% | |
| Dietary Fiber | 43.6 g | 156% | |
| Total Sugars | 781.0 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 146 mg | 11% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 1984 mg | 42% | |
*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.
