Total Time
35mins
Prep 10 mins
Cook 25 mins

A tasty departure from regular crabapple preserves. From an online source in response to a recipe request. While this recipe is written in a relatively old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.

Ingredients Nutrition

Directions

  1. Cook crabapples in 2 cups water until they begin to pop (about 20 minutes).
  2. Press the cooked crabapples through a sieve or food mill.
  3. In a large saucepan or kettle, combine pulp, lemon juice, apple juice and water.
  4. Add honey.
  5. Bring to a rolling boil; boil 1 minute, stirring frequently.
  6. When the jam starts to "sheet" from the edge of the spoon it has begun to jell.
  7. Remove from heat.
  8. Pour into sterilized jars, seal, and process 10 minutes in boiling water bath.
Most Helpful

5 5

I made this jam this morning, and I must say it is AMAZING! Has wonderful flavor and looks pretty too, mine turned out to be a beautiful rose color.

I made this jam last night and it did not set properly. How long does it usually take for the jam to set using this recipe? Is there a way to fix it without using commercial pectin?