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CrabApple Syrup

Source of Recipe

from whisperingpass at alleasycookin


Recipe Introduction

This is so good in the middle of the winter when it is so cold and no one wants to go outside.

List of Ingredients

CrabApple Syrup

crabapples, washed and stems removed

(Work only with a maximum of 6 cups of juice at a time.)
Prepare juice as if making for jelly first. (see crab apple jelly
recipe listed,
Measure juice and pour into a large saucepan.
Add 3/4 cup sugar for each 1 cup of juice. Stir untill sugar is dissolved.
Add a few drops of red food color to the batch for more color, if you wish.
Bring to a boil, stirring constantly.
Reduce heat to medium and boil mixture gently until slightly thickened,
stirring occasionally. Do NOT over cook.
Pour into hot sterilized 1/2 pint or pint sized jars, leaving 1/4 inch head
space.
Wipe jars and rims. Fix on lids and rings. Seal tight.
Process in boiling water bath (covered by 2 inches of water) for 10 minutes.
Remove from canner and place on a table.
Cover with a towel and leave undisturbed for 24 hours.
Check for seal. Remove rings, label and store in a cool dark place.


Recipe