Crabapple Jelly and Butter…. I am quite pleased with both and feel that I MIGHT have beaten the crabapples, as opposed to them beating me… Unlike the regular apples that completely ended up being nothing but a major fiasco all the way around… Keeping in mind that I OF COURSE misjudged the size of the pan I would need for the jelly and in the last 10 seconds of cooking it overflowed and I spent the rest of the afternoon cleaning the stove… I still came out better than with the regular apples…
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The jars look awesome! Did you use the same crabapples for both products? That is, after draining the juice to make jelly, you reduced the leftover mush to make the butter?
Yes, exactly… It was quite simple really… the recipe for the crabapple butter is below in case you might like it… It is quite tasty if I do say so myself!
ADD TO EACH CUP FULL PULP:
1/2 c. sugar
1/4 tsp. cloves
1/2 tsp. allspice
2 tsp. cinnamon