Crabapple Juice (and Syrup)
This homemade crabapple juice recipe uses whole crabapples and just enough water to extract their tart, flavorful juice. Can it plain or sweetened to taste—or make a simple crabapple syrup with added sugar for use in drinks and desserts.
Servings: 8 servings, makes 4 pints
Ingredients
- 6 lbs crabapples
- 6 cups water
- Sugar to taste optional, see notes
Instructions
- Combine crabapples and water in a large stock pot.
- Bring to a boil, reduce heat, and simmer uncovered for 20–25 minutes, mashing fruit occasionally as it softens.
- Strain juice through a jelly bag or cheesecloth. Do not press if you want a clear juice.
- Taste and sweeten as desired, then return juice to the pot and bring to a boil.
- Ladle hot juice into sterilized jars, leaving ¼ inch headspace.
- Wipe rims, apply lids, and process in a boiling water bath for 10 minutes under 6,000 feet in elevation, and 15 if above 6,000 feet.
- For syrup, dissolve 4 to 8 cups sugar into 8 cups juice (½ to 1 cup sugar per cup juice), then follow same canning instructions.
Notes
Juice Yield: Starting with 6 pounds of crabapples and 6 cups of water typically produces about 8 cups (4 pints) of strained juice, depending on the juiciness of the fruit and how thoroughly you extract it.
Juicing Method: You don’t need to peel or core the crabapples. Simmer the chopped fruit in water until soft, then strain through cheesecloth or a jelly bag without pressing to keep the juice clear. You can also juice the crabapples in an apple press or steam juicer.
Sugar (Optional): Crabapple juice can be canned unsweetened or sweetened to taste. Add sugar after straining, starting with ¼ to ½ cup per quart and adjusting to your preference.
Crabapple Syrup Variation: To make syrup instead of juice, use the same juice yield and add between 4 to 8 cups of sugar per 8 cups juice, depending on how thick and sweet you’d like the finished product.
Acidity & Safety: Crabapples are naturally high in acid, making them safe for water bath canning without added lemon juice.
Juicing Method: You don’t need to peel or core the crabapples. Simmer the chopped fruit in water until soft, then strain through cheesecloth or a jelly bag without pressing to keep the juice clear. You can also juice the crabapples in an apple press or steam juicer.
Sugar (Optional): Crabapple juice can be canned unsweetened or sweetened to taste. Add sugar after straining, starting with ¼ to ½ cup per quart and adjusting to your preference.
Crabapple Syrup Variation: To make syrup instead of juice, use the same juice yield and add between 4 to 8 cups of sugar per 8 cups juice, depending on how thick and sweet you’d like the finished product.
Acidity & Safety: Crabapples are naturally high in acid, making them safe for water bath canning without added lemon juice.
Jar Sizes and Processing Times
Half pints, pints and quarts are processed in a water bath canner for 10 minutes below 6,000 feet, and 15 minutes above 6,000 feet. Apple juice is one of the few things that’s approved for canning in half gallon jars, so you can also process either the juice or syrup in half gallons if you have a huge yield. To process in half gallons, the times are 10 minutes below 1,000 feet, increasing to 15 minutes between 1000 and 6000 feet, and finally 20 minutes over 6,000 feet. That’s only for half gallons, and the times for more reasonable sized jars are much shorter.Nutrition
Serving: 1cup | Calories: 114kcal | Carbohydrates: 28g | Protein: 0.2g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 10mg | Potassium: 250mg | Fiber: 0.5g | Sugar: 24g | Vitamin A: 2IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 0.3mg