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.
- 1 cup crabapple juice <–here’s how to make your own
- 2 cups granulated sugar
In a saucepan over medium heat, combine crabapple juice and sugar.
Stir until sugar dissolves, and syrup reached 160 degrees F on a candy thermometer.
Pour syrup into bottles or canning jars, and store in the refrigerator for up to 6 months.
To can crabapple syrup, transfer to a sterilized canning jar(s), while still hot, and process in a water-bath canning for 5 minutes. It’ll keep for a year, or longer.
- A single batch fits in 1 pint jar/bottle, or 2 half-pint jars/bottles.
- Recipe can be doubled or tripled.
- These canning instructions are based on the current recommendations from the University of Alaska Fairbanks Cooperative Extension Service.
- Prep Time: 1 minute
- Cook Time: 5 minutes
- Category: Syrups
- Method: Stovetop
- Cuisine: Global
Keywords: crabapple syrup recipe, how to make crabapple syrup