Crabapple Butter Recipe

Crabapple Butter Recipe

By Erin Huffstetler | 09/18/2017 | 10 Comments
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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

Cook Time:

4 hours

Ingredients:

Crabapple sauce
3 cups sugar
2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp nutmeg

What You Do:

Crabapple Sauce

Whip up a batch of crabapple sauce following the instructions here.

Crabapple Butter Ingredients

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.

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Jars of Crabapple Butter

Crockpot Crabapple Butter Recipe

Here’s a recipe for crabapple butter that can be made in the crockpot. Tastes even better than regular apple butter.


5 from 1 reviews

  • Author: Erin Huffstetler, myfrugalhome.com
  • Prep Time: 2 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 2 minutes
  • Yield: 4 pints
  • Category: Fruit Butters
  • Method: Crockpot
  • Cuisine: American

Ingredients:

  • Crabapple sauce (see recipe on myfrugalhome.com)
  • 3 cups sugar
  • 2 tsp cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp nutmeg

Instructions:

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.

Notes

Halve or double this recipe to make as much or as little as you want.

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Comments

  1. Hi. Each year I make wild plum jam and my neighbour turns the wild plums onto worchestshire like sauce… Anyway the first time I seeded the lot as you did with your crab apples.. Took for ever and was boring. The next day I was winging to my mum, who told me just to put the lot in the pot and cook seeds and all. As they go mushy and I swish the fruit the seeds fall out and are way easier to remove.. Most seeds sink. Still takes a while but not as long as seeding. Hope that’s helpful to you.

  2. This is the second year I’ve made this. I put 8 cups of apple sauce in the pot and added 4 cups of sugar and the spices. Last year I found it a little to tart for me so hope I will like the results with the additional sugar. Thanks for the great recipe

    • I love to hear that you’re making it a second time. Definitely tweak the sweetness to your tastes. Different crabapples will have different levels of sweetness and of course everyone has different preferences. I just picked crabapples today. Looking forward to making a batch myself 🙂

  3. I have also used my juicer to make jelly (have to strain through cheese cloth to make it clear or use as is to make apple butter). Works well!

  4. Clarification please. The crabapple sauce recipe says it makes 4 PINTS plus enough to sample. The crabapple butter recipe calls for these 4 pints plus sugar & spices BUT says yield is 4 QUARTS plus a bit. How does cooking down 4 PINTS only adding sugar ever get you to 4 QUARTS. Confused

    • Good catch. That’s a typo on my part. You should get around four pints of apple butter. It cooks down some, but the sugar makes up for that, so there really isn’t much of a loss in quantity. Hope that helps.

  5. This recipe is simply wonderful…I used to throw the pulp in the compost but this butter is so good. I have it as an accompaniment to poached chicken, with cheese on toast and with fresh mozarella. Such a versatile outcome. Thank you so much for sharing. All the best. Cheers 🙂

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