Recipe Archives->Preserving->Crabapple Butter

 
Crabapple Butter
 
10 lb crabapples
7 1/2 cup white sugar
4 cup water
1/2 Tbsp ground cinnamon
1 tsp nutmeg
1 tsp allspice
1/2 tsp ground cloves

Wash crabapples, remove the stems and blossom ends. Place in large
preserving kettle, add water, cover and cook until soft, about 45
minutes, stirring occasionally to prevent sticking. Put through a
coarse sieve.  Return to kettle, add sugar and spice. Cook slowly
until thick, about 2 hours. Pour into hot sterilized jars and seal
at once.

Printable version: crabapple-butter.txt.