How to Make Crab Apple Butter

Crab Apple ButterCrab Apple Butter is a delicious novelty from my homestead. It’s sweet, tart, and has a beautiful pink color. I love giving it as a gift to friends and family. It’s a perfect conversation starter. 

If you like Crab Apple Butter, you might like to make How to Make Crab Apple Jelly and Crab Apple Sauce.

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Tools you will need for making Crab Apple Butter:

Paring knife

A large sauce pan

Food mill

Bowl or another pan to run the food mill over

Measuring cups and spoons

Prepared canning jars and lids

Clean damp cloth

Jar lifter

Water-Bath Canner

Cooling rack or clean, dry towel

crab applesIngredients for Crab Apple Butter

4 to 6 pounds crab apples

*Select crab apples that are fresh, ripe, firm, and blemish free.  Wash and quarter your apples, keeping the seeds.

1 cup water

4 cups of pure cane sugar

2 teaspoons of cinnamon

½ teaspoon cloves

Instructions for Crab Apple Butter

 Place your washed and quartered crab apples in a large sauce pan, add 1 cup of water to start the cooking process, and heat to simmering.

cooked crab applesCook until apples are softened, stirring them often to keep them from sticking to the pan.

Crab apples after sieveRun apples through a food mill or sieve.  Measure 4 cups of crab apple pulp and return to your sauce pan, bring to a simmer. For every 4 cups of crab apple pulp, add 4 cups sugar, 2 teaspoons cinnamon, and 1/2 teaspoon cloves.

Finished Crab apple butterSlowly, simmer the crab apple pulp until it is your desired thickness, stirring occasionally to prevent scorching. Fruit butters usually have a thick, creamy spreadable consistency. It will look a little shiny and cling to your spoon.

Crab apple butter on spoonRefrigerate and enjoy it now…or can it for later.

Canning Crab Apple Butter

Ladle your crab apple butter into hot prepared jars to within ½ inch of the rim of the jar. Wipe the rim of your jar with a clean, damp cloth. Place your lids onto your jars, making sure the rubber seal meets the jar rim. Screw on the metal ring/band firmly.

Use a jar lifter to place your jars of crab apple butter in to a boiling water bath. Process your crab apple butter for 10 minutes (time indicated for 1,000 feet above sea level).

When the time is complete turn off the heat, remove the canner lid, and allow the canner to cool for 5 to 10 minutes. Remove your jars of crab apple butter from the canner, place them on a cooling rack or dry kitchen towel two inches apart to cool. Some of the bands may seem loose at this point, do not re-tighten them.

After 12 hours, check to see if the jars have sealed, the center of the lid should be concaved and not able to flex. Remove the metal bands/rings; carefully try to pull the lid off with your finger tips to check the seal again. Place any unsealed jars in the refrigerator and use as soon as possible or reprocess starting over with new jars and lids.

Allow sealed jars to cool for 24 hours. Wash the jars (especially the threads) and label them with contents and date. Store your crab apple butter in a cool, dry place away from light.

Thank you for visiting Mama’s Homestead!

~Nelle

Crab Apple Butter
Crab Apple Butter is a delicious novelty from my homestead. It’s sweet, tart, and has a beautiful pink color. I love giving it as a gift to friends and family. It’s a perfect conversation starter.
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Ingredients
  1. Ingredients for Crab Apple Butter
  2. 4 to 6 pounds crab apples
  3. Select crab apples that are fresh, ripe, firm, and blemish free. Wash and quarter your apples, keeping the seeds.
  4. 1 cup water
  5. 4 cups of pure cane sugar
  6. 2 teaspoons of cinnamon
  7. ½ teaspoon cloves
Instructions
  1. Instructions for Crab Apple Butter
  2. Place your apples in a large sauce pan, add 1 cup of water to start the cooking process, and heat to simmering.
  3. Cook until apples are softened, stirring them often to keep them from sticking to the pan.
  4. Run apples through a food mill or sieve. Measure 4 cups of crab apple pulp and return to your sauce pan, bring to a simmer. Add sugar, cinnamon, and cloves.
  5. Slowly, simmer the crab apple pulp until it is your desired thickness, stirring occasionally to prevent scorching. Enjoy it now…or can it for later.
Notes
  1. Fruit butters usually have a thick, creamy spreadable consistency. It will look a little shiny and cling to your spoon.
Mama’s Homestead http://www.mamashomestead.com/
About Nelle

I am Nelle. I grew up in rural, small town, Ohio. When I was young, I learned a lot about homesteading from my parents, grandparents, aunts and uncles, 4-H, FFA, and others around me.
Now, I’m all grown up, have 6 children of my own, and plan to teach them everything I know.

Here on Mama’s Homestead, we talk and write about homesteading, homeschooling, and kidsteading (homesteading with kids). We teach our kids about survival, self-sufficiency, gardening (vegetable, herb, flower), orchard, beekeeping, home keeping, soap making, harvesting, cooking, food preservation, livestock, nature, crafts, homesteading tools and wares, and more…

Welcome to my homestead…come and learn with us!

Comments

  1. Thank you Nellie. Just what was needed. We’ve been planting various apple and crabapple seeds for years, and this year one tree is full of beautiful plump crabapples. Needed good clear recipe and instructions. Thank you so much.

    in upstate NY

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