Crabapple Syrup

Crabapple syrup tastes like fall in a bottle. Use it to flavor drinks, or drizzle it over pancakes and waffles. You can even use it as an ice cream topping. It makes a unique gift, so I recommend making a few extra bottles.

This is a rich syrup, using 2 parts sugar to 1 part juice, so it has the thickness of maple syrup. It’ll keep in the refrigerator for up to 6 months, but if you can it, it’ll keep for a year or longer.

While this recipe only takes about 5 minutes to make, you will have to make crabapple juice first. It’s a simple, straightforward process, but it does require a fair amount of chopping. Be sure to save the crabapple pulp, after you’ve made your juice. You can use it to make crabapple butter.

Crabapple Syrup Recipe

This recipes makes 2 cups of crabapple syrup. It’s easily scaled, if you need more, or less.

Combine crabapple juice and sugar in a saucepan.

Heat over medium heat, stirring occasionally, until the sugar dissolves, and the syrup reaches 160 degrees F on a candy thermometer, about 5 minutes.

Transfer to a bottle or jar; let cool; then, store in the refrigerator for up to 6 months.

For longer storage, transfer your crabapple syrup to sterilized jars, while still hot (be sure to leave 1/4-inch headspace). Then, process in a water-bath canner for 5 minutes.

Canning instructions are based on the current recommendations from the University of Alaska Fairbanks Cooperative Extension Service.

In case you’re wondering, the bottles I used came from a yard sale. You’ll need 1 pint bottle/jar or 2 half-pint bottles/jars to hold a single batch of this crabapple syrup.

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