Crabapple Butter

Yesterday I made a batch of crabapple butter and documented it for Shirley who asked about it, maybe you only wanted the recipe Shirley, but sorry you are getting it all ;)  To make the mash, I took my crabapples and cut them in half and remove the stems, put them in a pot and cover it with water.  I boil it until they are mushy and smell soo good.  Then I drain the juice and I froze that to make crabapple jelly better.  Then take the leftovers and put them trough a sieve and get mush.   This works well cause it is much less juicy and so not as good for applesauce but perfect for butter.

My mom had been making crabapple butter forever, but she doesn't remember where her recipe is, so a few years ago I got this book and I really like it, it has sooo many recipes I like in it and that is where I am going from.   Sometimes I adjust the ingredients, my crabapples this year are quite sweet so I added a little less sugar, but of course that makes it a bit less jelled, I like to try the first batch as is then adjust for flavor later on.  So the recipe calls for
-6 cups crabapple pulp
-juice and rind of one orange
-2 cups granulated sugar
-1 1/2 tsp ground cinnamon
-1/2 tsp ground cloves
-1/2 tsp ground ginger

1.  Pretty simple, just start up the canner, mine is large and takes about half hour to boil which is perfect for this recipe cause as is it boiling everything is getting ready to put in it.

2. Combine crabapple pulp orange rind ( I most of the time just use orange juice, just pour some in, I am not super specific on amount) in a large pot and bring to a boil.

3.  Combine sugar, cinnamon, cloves and ginger together and add them to fruit.  I just put them in the pot, there is lots of stirring going on I am not worried about them getting mixed in.  Boil gently for about 10 -20 minutes until mixture thickens and is translucent (which sounds weird since its a solid but it really does look so much different).  Stir lots cause it will stick to the pot, keep turning it down a little bit at a time so it keeps boiling but not crazy.  Quite often I use an oven mitt to stir with cause it spits out of the pot and it hurts!

4.Boil snap lids and rims in a pot, I generally turn them on a bit after I add the sugar mix and as soon as they boil I shut off the burner and let them sit in the hot water till I need them then the rubbery stuff is soft.

5.  Ladle butter into hot jars.  I have my jars in a sink full of clean HOT water until this point.  Fill to about a 1/4 inch space is left.  Then wipe with a cloth around the tops of jars.  This is probly the most important step there is, the main reason jars dont seal is cause there is food between the jar and the sealing rubber.  I am usually pretty careful but still make sure I clean the jars well till there is no mark on the cloth.  Then put snap lid and rim on only fingertip tight.  I had about 1/4 cup left over which is just perfect so I can have it for lunch :)

6.  Put jars in canner on rack and lower into water and process for about 10 minutes.  Make sure water is covering jars, if you need more water, add the water from boiling lids as its already hot.  Then remove them and set them where they won't have to be moved for 24 hours.  Check all jars for sealing (no movement) and then you are ready to eat or store or give away.  I rarely have a jar that doesn't not seal anymore, and if I do, I just use it within a week or 2 just put it in the fridge.

Pretty simple really, way easier than jelly cause don't have to worry about it jelling, more like jam or applesauce.  I just like to eat it as is, but my Mom and Grandma always ate it on bread.  Also linked up for Farm Photo Friday at Farmchicks blog.