Quick somebody make some biscuits. I currently have four jars of crabapple butter in my fridge, and I’m dying to crack one open. The smell. The taste. The color. It’s fall in a jar.
But don’t take my word for it. Make some, and see for yourself. Here’s my recipe.
Crabapple Butter Recipe
3 cups sugar
2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp nutmeg
What You Do:
Whip up a batch of crabapple sauce following the instructions here.
Then, place the sauce in a crockpot, and stir in all the other ingredients.
Cook on high, with the lid off for four hours, or until the crabapples reach a thick, pasty consistency.
Enjoy your crabapple butter warm; refrigerate it; freeze it or place it in sterilized jars, and process it in a waterbath canner for 20 minutes.
Yield: 4 pints, plus a bit extra
Want to Make a Bigger or Smaller Batch?
Just adjust the ingredients accordingly. This recipe halves and doubles beautifully.
If you’re just getting started with crabapples, here’s how to tell when they’re ripe, and here’s a good beginner’s guide to foraging for crabapples. It covers tree identification, when to harvest and more.Print
- Crabapple sauce (see recipe on myfrugalhome.com)
- 3 cups sugar
- 2 tsp cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp nutmeg
Place all the ingredients in a crockpot. Stir to combine.
Cook on high, with the lid off, for four hours, or until you reach your desired consistency. It should be thick and pasty when it’s done.
Refrigerate your crab apple butter for up to three weeks. Freeze it, or process it in a waterbath canner for 20 minutes, to store it indefinitely. Makes a great gift.
Halve or double this recipe to make as much or as little as you want.
Getting into Foraging?
Print out a copy of my free foraging journal to keep track of your foraging finds, so you’ll know where to go back next year.