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