Crab Apple Recipes

[Doodle Do]

Anyone have any good recipes for crab apples? The tree is loaded and wasnt sure on what to do with them.
TIA

 

[sparks]

My Mom always made crab apple jelly. Such a beautiful color! and she put some on Thumbprint cookies @ Christmas time. :happy_flower

 

[blurose]

Here are recipes from my latest favorite freeze/can-anything-on-earth cookbook. I've never tried these myself, but sounds good, if you like crab apples that is.

ROSY CRAB APPLE PIE

1 c. sugar
1 T. flour
1/4 tsp. salt
6 c. finely chopped, unpeeled crab apples
Pastry for a 2-crust pie
1 tsp. vanilla
1-1/2 T. lemon juice
1/3 c. water
1-1/2 T. butter

*Combine sugar, flour and salt; toss together with apples.
*Pour apple mixture into pastry-lined pan. Sprinkle with mixture of vanilla, lemon juice and water. Dot with butter. Cover with top pastry.
*Bake in very hot oven (450) 10 minutes, reduce heat to 375 and bake about 45 minutes.
*Put cooled baked pie in freezer. When frozen, wrap, seal, label, date and return to freezer. Recommended storage time: 4-6 months.
*To serve, patially thaw pie in its wrapping at room temperature, about 30 minutes. Unwrap, place on lower shelf of a moderate oven (350) for 30 minutes, or until warm.

You can also freeze the pie unbaked. Freeze it then wrap like the baked pie and return to freezer. Recommended storage time: 2-3 months.
*To serve: bake unthawed on lower shelf of preheated very hot oven (450) about 15 minutes; reduce heat to 375 and bake about 45 minutes or until done.

NOTE: Before mixing filling, steam apple bits 1-2 minutes and cool completely to preserve color.

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My mom made some of these in the early 70s, qts and qts of them, so many that it didn't take very long before we got tired of them. Two years ago I cleaned up her basement shelves and dumped out at least a dozen 30-year-old qts. of pickled crab apples. Now, she just lets the birds get the apples, which is really funny to watch after the apples have fermented a bit on the ground.

CRAB APPLE PICKLE

4 lbs. crab apples
2-1/2 c. vinegar
2 c. water
4 c. sugar
1 T. whole cloves
3 (3") sticks cinnamon
1 tsp. whole ginger

*Wash and remove blossom ends of crab apples; do not remove stems. Prick each apple in several places.
*Bring vinegar, water and sugar to a boil. Add spices tied in a bag.
*Cook half of the crab apples in the syrup for 2 minutes; remove. Repeat until all the crab apples are cooked. Pour syrup with spice bag over apples; let stand overnight.
*Remove spice bag. Pack apples in hot pint jars. Bring syrup to a boil. Pour over fruit.
*Adjust lids. Process in boiling water bath (212F) 30 minutes.
*Remove jars from canner and complete seals unless closures are self-sealing type. Makes 4-5 pints.

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SUNSHINE CRAB APPLE PICKLE

3-1/2 lbs. crab apples
7 c. sugar
1 pt. vinegar
Grated peel of 1/2 an orange
1 orange, peeled and diced

*Wash and remove blossom ends of crab apples; do not remove stems.
*Cook remaining ingredients. Prick apples in several places and add to vinegar-sugar mixture. Cook half the apples 2 minutes; remove and cook remaining apples.
*Pack into hot pint jars, adjust lids.
*Process in boiling water bath 30 minutes.
*Remove jars from canner and complete seals unless closures are self-sealing type. Makes 5-6 pints.

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This recipe is recommended as an accompanyment to roasted meats, especially ham. It sounds like a relish or chutney to me.

CHOPPED SPICED CRAB APPLES

6 lbs. crab apples
2 (15 oz.) pkgs. seedless raisins
2 oranges
1 pt. vinegar
2 lbs. brown sugar
2 tsp. cinnamon
1/2 tsp. cloves

*Wash, stem and remove blossom ends of crab apples.
*Combine crab apples, cored and diced, raisins and oranges, peeled and diced.
*Heat vinegar, sugar and spices; add apples, raisins and oranges.
*Cook until apples are soft.
*Ladle into hot, sterilized jars; seal at once. Process in boiling water bath 5 minutes. Makes 5-1/2 pints.

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FROZEN SPICED CRAB APPLES

16 small ripe crab apples
1/2 c. sugar
1/2 c. cold water
6 whole cloves
1/8 tsp. salt
3 strips lemon peel

*Use firm crab apples; wash and remove the blossom ends but leave the stems on.
*Combine remaining ingredients in saucepan; mix thoroughly. Prick apples in several places and put upright in the saucepan and cover loosely. Place over low heat and cook 10 minutes. DO NOT STIR. (Low heat prevents apples from overcooking).
*Remove from heat and set in cool place until cold. Do not disturb apples.
*Pick up apples by stems and pack them in freezer containers (airtight). Stagger them so that the second layer fits between stems of the first layer. Strain juice in pan over apples. Seal and freeze. Let thaw for 1-2 hours before serving. Makes about 1 pint.

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The book says this is great spread between the folds of a puffed-up omelet or used to glaze a baked ham.

CRAB APPLE JELLY

5 lbs. crab apples
8 c. water
Sugar
1 tsp. vanilla

*Remove stem and blossom ends from washed crab apples, cut in halves and place in large kettle. (Red fruit makes the most colorful jelly.) Add water and cook until fruit is very soft, about 10 minutes.
*Strain mixture through jelly bag, but do not squeeze or force juice through bag.
*Measure juice. You should have about 7 c. Stir in 3/4 sugar for every cup of juice. Bring to a boil quickly and cook rapidly until jellying point is reached.
*Skim off foam, stir in vanilla and pour into hot jars. Makes about 4 half pints.
NOTE: The amount of jelly depends on the juiciness of the fruit, so the yield may vary.

 

[sparks]

Thanks for the great recipes!!! I`ll be sure to try them.