How to Make Crabapple Butter

If you have access to a pesticide free crabapple tree then you are in for a treat. Not only can you make an outstanding jelly from the little apples (see my article, "How to Make Crabapple Jelly") but you can then use the remaining pulp to make a wonderful butter perfect for spreading on your morning toast!

Instructions

Difficulty: Easy

Things You’ll Need:

• Crabapple mash left over from jelly-making
• Sugar
• Cinnamon (1/2 tsp. for 4 cups mash)
• Ground cloves (1/16 tsp. for 4 cups mash)

1. Put the mash into a large pot. Add the same amount of water as mash. Bring to a boil - stirring often.
2. Simmer for about 10 to 15 minutes, continuing to stir often.
3. Now put the mixture through a food mill - removing all the stems and seeds and any peel.
4. Measure the remaining liquid and add the same amount of sugar. Add spices and stir well over medium heat.
5. Bring to a boil and simmer for about 10 to 15 minutes or until the butter sheets off the spoon.
6. Pour into hot sterilized jars and seal with a 10 minute boiling water bath.
   
   Crabapple butter is now ready to use on a chilly winter morning on a slice of hot toast!
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