crab-apple jam

2018 is a year of crab apple abundance!

Finally, I can make crab apple jam and all the delicious things to make with these beautiful, little, bright pinkish-red globes again.

The last two years, late May snow storms with frost had smashed all crab apple flowers or destroyed early stages of fruit setting. But finally, this year my crab apple tree is bearing fruit in abundance. The branches are hanging so heavy and low with all the bounty of fruit. Look at this!

Discovering crab apples

The first year I had moved to Colorado, I saw these beautiful, bright, pinkish-red little fruits peeking out in a sea of green leaves. Because they looked so delicious, I needed to find out what they are and, of cause, if they are edible. So, I went online, researched and found out, that these are crab apples. Crab apples are also called “the ancestors of cultivated apples” and they do not grow larger than a golf ball.

In Germany we call them “Holzäpfel”. The translation literally means “wooden apples”. I guess it’s due to its high content of fiber and tannic content. In 2013 the crab apple tree was tree of the year.

Small in size but grand in taste

As small as crab apples are, they have a very grand and rich apple taste, especially when cooked. But they are very tart (partially due to their high content of Vitamin C)and slightly bitter or tannic! You can eat them raw but, unless you really enjoy a very tart taste. I would not recommend it.

Super helpful to make crab apple jam / -butter/ -jelly is, they do have an exceptionally high pectin and acid content which makes them ideal for setting fruit jams and jellies. That means no extra pectin is needed. So, to make crab apple butter or crab apple jam, you just need sugar and if you like some spices or herbs.

Sugar to fruit ratio

I used a ratio of 1: 3/4 fruit to sugar. But if you like a more tart taste, you can do with 2:1, fruit : sugar ratio as well. Just cook it a bit longer. I cooked the jam in a pot. But it also works in a slow cooker if you cook it for about 2 hours leaving the lid a slit open. Or use the Instant Pot on slow cooking.

This time I have used fresh mint leaves that adds a lovely fresh note to the jam. Lavender flowers can add a delicious, flowery note to the jam. But other spices like cinnamon, star anise or ginger go really well with the taste of the crab apples if you prefer a warmer, wintery note. Just add these spices right from the beginning with the crab apple pulp and the vanilla. Remember to remove the cinnamon stick and star anise before filling the jam into the jars.

If you do not use sugar in your diet, just sub with your alternative sweetener like stevia.

How to use crab apple jam or crab apple butter?

• Well, it is delicious on a fresh bun or butter toast.
• Pour it over pancakes instead of syrup. In a small pot heat up 1/2 C of jam and stir in 2 Tbsps. of apple juice or water with 1 tsp. of lemon juice.
• Try it on a crêpe
• Add a dollop on your plain yoghurt and cereals
• Since it is slightly tart, it goes really well with cheese

But I am sure you find many other ways to enjoy this delicious crab apple jam.

I also learned that crab apples are also used to make crab apple vinegar. I think I will try this. So, stay tuned.

If you like this recipe give it a rating, write a comment, pin it on Pinterest and if you have made it, take a picture and let me know by posting it on Instagram with #handfulandapinch

I am looking forward to hearing from you.

3.53 from 23 votes

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crab apple jam

a delicious, very fruity, and slightly tart crab apple jam or crab apple butter

Course gift from my kitchen, jam, sweet spread

Keyword crab apple, crab apple spread, crab-apple butter, crab-apple jam

Prep Time 25 minutes

Cook Time 30 minutes

jam cooking 30 minutes

Total Time 1 hour 25 minutes

Servings 5 6 oz./200ml mason jars

Ingredients

crab apple pulp

• 2.2lb / 1 kg fresh crab apples
• 2 C water

jam

• 3 3/4 C / 750 g crab apple pulp
• 2 1/2C / 500 g sugar I used cane sugar
• 1 tsp. vanilla powder
• 10 leaves fresh mint, washed and finely cut dried or fresh lavender flowers go really well with crab apples too, use 1/2 tsp.

optional spices - individually or combined

• 1/2 stick cinnamon
• 1 star anise
• 2 tsp. ground ginger fresh if you are using ginger powder use 1 tsp.

Instructions

crab apple pulp

1. rinse the crab apples in cold water, add the apples with 2 cups of water in the Instant Pot  and cook for 35 min on "soup / broth" or add the apples and 2 cups of water in a big pot and cook for about 35-40 minutes until the fruits are soft and get mushy

   

2. mash with an immersion blender and over a big bowl strain through a fine strainer to separate the pulp from the seeds, stems and any hard parts

   

crab apple jam

1. boil water in a big pot to sterilize 5 x 6 oz / 200 ml jars and lids for about 5 minutes and set on a fresh, moist towel upside down 

   

2. in a medium pot add the pulp, sugar and vanilla powder and cook for about 30 min on medium heat. 

   If you are using cinnamon, star anise and ginger add these spices now 

3. Stir frequently that it does not stick on the bottom. Once in a while strain the foam on top with a fine small sieve. This foam would muddy the jam in the jars. Just collect it in a small bowl and eat it on your morning bun, toast or add it to your yoghurt

   

4. test if the jam has thickened: after the jam was boiling slowly for about 30 minutes, put a Tbsp. of the jam on a small cold plate and place in the fridge for a few minutes. The jam is ready when it is not runny anymore. If it's still runny, just cook for 5-10 minutes more and test again

   

5. If you are using mint for a fresh taste of your jam, or lavender, add the minced mint leaves or flowers now and continue boiling the jam for just 2-3 more minutes

6. Turn and keep the jars on the moist towel to avoid cracking when you fill in the hot jam. Fill the jam up to about 3/4 inch below the rim and immediately close the lid. Let the jam fully cool and create a label or write the date and content on the lid

   

7. Guten Appetit

Recipe Notes

Best until: The jam keeps fresh for at least 1 year without refrigerating. After opening the jar, keep it in the fridge and use within four - six weeks.

Freeze crab apple pulp in ice-cube trays to have smaller portions available. Fill these pulp-cubes in a plastic bag and keep them in your freezer. Add one or two cubes to a smoothie, make crab apple nicecream, or a sherbet or make more fresh jam later.

 

Freeze crab apple cheeks. I also froze crab apple "cheeks" as I call them (fruit cuts without the core) just in case... First, freeze them on a baking tray, skin down, for about two hours. When they are frozen, store them in a bag in the freezer for later use.