Prep 30 mins
Cook 48 hrs
This is a great replacement for cranberry juice. I use it in punches and to de-sweeten commerical juice. My mom has a great dark red crabapple tree in her yard so I always have an abundant supply.
- Clean the crabapples. I usually fill the sink with cold water and pour the apples in then give them a good swish.
- Boil the water.
- Pour the apples into as many containers you need making sure that each pot/pail is just over half full.
- Add the creme of tartar to the boiling water and dissolve.
- Pour the water into each container to fill.
- Let stand 24 hours.
- Drain through the jelly bag.
- Discard apples.
- I can the juice but it can be stored in the freezer too.
- To can, sterilize the jars and lids.
- Boil the juice and fill sterilized jars.
- Make sure the lids pop as they cool as evidence of a good seal.
This recipe works well but there are a few steps missing. You have to chop the apples and you should boil the juice gently for 1/2 an hour. My grandmother used to make gallons of this juice when we were kids and it was always nice and thick with lots of flavoring. she used to add 1/2 a cup of sugar to the juice if the apples were very tart and boil it for an additional 5 minutes. I still make this juice today. I add a few drops of red food coloring to it if I am using green crab apples and the kids call it grandma's punch.
DON'T USE THIS RECIPE!! I wasted an entire tree worth of crab apples and followed recipe to the tee, it turned out like water flavored with a tiny bit of crab apples. I looked at other recipes afterward s to find that that was WAY too much water.