Honey Cinnamon Crabapple Recipe
Honey and cinnamon preserve crabapples for a tasty year round dessert.
- Prep Time: 10 minutes
- Processing time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 4-5 quarts 1x
- Method: Canning
Ingredients
Units
Scale
- 5 pounds whole crabapples
- 1 1/2 quarts water
- 1 3/4 cup honey
- 3 cinnamon sticks
Instructions
- Prepare syrup by adding honey to water and heating until the honey is dissolved. Add cinnamon sticks, simmer five minutes.
- Add apples (with blossom ends removed) to syrup. Simmer five minutes.
- Load hot apples into hot quart jars, fill with syrup to 1/2 inch headspace. Remove air bubbles and check headspace. Wipe rim clean, screw on lid finger tight.
- Process jars in water bath canner for 20 minutes.
- When the processing time is up, remove jars and place them on a kitchen towel on the counter to cool.
- After 12-24 hours, check lids for seal. Remove rings, wipe any spills, date and label.
- Store in a cool, dark location and use within 18 months for best quality.
Notes
Increase processing time by 1 minute for each 1,000 feet of additional altitude above 1,000 feet.