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Orange Cinnamon Crabapple Butter Recipe

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This recipe for Orange Cinnamon Crabapple Butter is from CRABAPPLE COOKBOOK OF CANADA, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
6 cups (1.5 L) sieved crabapple pulp
Grated peel and juice of 1 orange
2 cups (500 mL) sugar, optional
1 tsp (5 mL) cinnamon, optional
½ tsp (2 mL) cloves, optional
¼ tsp (1 mL) nutmeg, optional



Directions:
Directions:
Combine pulp with orange peel and juice in a Dutch oven. Place over high heat and bring to a boil, stirring constantly. Reduce heat to medium and boil gently, stirring frequently to prevent scorching, until mixture thickens to desired consistency. Stir in sugar and spices, if desired, and return mixture to a boil, stirring constantly. Ladle into hot sterilized half-pint (250 mL) jars, leaving ¼ inch (6 mm) headspace. Remove air bubbles with a narrow rubber spatula or plastic knife. Add additional crabapple butter, if necessary, to maintain headspace. Wipe jar rims thoroughly with a clean damp cloth. Seal and process in a boiling water bath. Process for 15 minutes at altitudes of 1001-3000 ft. Process for 20 minutes at altitudes of 3001-6000 ft. Crabapple butter may also be cooled and frozen for up to one year.

Number Of Servings:
Number Of Servings:
6 half-pint (250 ml) jars.

 

 

 

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