Imagine transforming humble crabapples into a rich, vibrant jam that captures the very spirit of fall in a single spoonful. This no-pectin crabapple jam is more than just a recipe—it's a nostalgic journey through crisp autumn orchards, where each jar tells a story of seasonal abundance and traditional preserving techniques. Whether you're a seasoned canner or a curious kitchen adventurer, this recipe promises to turn your ordinary morning toast into an extraordinary culinary experience.
Prep Time: 10 mins
Cook Time: 1 hrs
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 5 jars
Ingredients
- 4 cups crabapples, quartered
- 3 cups sugar
- 1/4 cup lemon juice
- 1 cup water
Instructions
- Wash and thoroughly clean the crabapples, removing any stems or blemished areas. Quarter the crabapples, leaving the seeds and cores intact as they will help with natural pectin formation.
- In a large, heavy-bottomed stainless steel or enamel pot, combine the quartered crabapples, water, and lemon juice. Bring the mixture to a boil over medium-high heat, then reduce to a simmer.
- Cook the crabapples for approximately 20-25 minutes, stirring occasionally, until the fruit becomes soft and begins to break down. Use a potato masher to help crush the fruit as it cooks.
- Strain the cooked crabapples through a fine-mesh strainer or cheesecloth, pressing gently to extract all the juice and pulp. Discard the solids.
- Return the strained liquid to the pot and add sugar, stirring until completely dissolved.
- Increase heat to medium-high and bring the mixture to a rolling boil. Continue boiling, stirring frequently to prevent scorching, for 30-40 minutes.
- Test the jam's readiness by using the cold plate method: place a small plate in the freezer, drop a teaspoon of jam onto the cold plate, and run your finger through it. If the jam wrinkles and doesn't immediately fill back in, it's ready.
- Remove from heat and let the jam sit for 5 minutes to allow air bubbles to settle.
- Carefully ladle the hot jam into sterilized glass jars, leaving 1/4 inch of headspace. Wipe jar rims clean and seal with sterilized lids.
- Process jars in a boiling water bath for 10 minutes to ensure proper sealing and preservation.
- Remove jars and let them cool completely at room temperature. Check seals and store in a cool, dark place. Refrigerate after opening.
Tips
- Choose firm, slightly underripe crabapples for the best natural pectin content
- Use a heavy-bottomed pot to prevent burning and ensure even heat distribution
- Sterilize your jars thoroughly to guarantee food safety and longer preservation
- Don't rush the cooking process—slow, steady boiling helps develop deeper flavors
- The cold plate test is crucial; take your time to check jam consistency
- If jam is too runny, you can continue boiling to reduce and thicken
- Store in a cool, dark place and enjoy within 12 months for optimal taste
- Label your jars with the date of preparation for easy tracking
Nutrition Facts
Calories: 331kcal
Carbohydrates: 83g
Protein: g
Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
