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    Home » Recipes » Breakfast & Brunch

    Easy Homemade Crabapple Syrup (No Added Pectin)

    Published: Feb 23, 2021 · Modified: Sep 14, 2023 by Jeri Walker · This post may contain affiliate links · 18 Comments

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    Homemade crabapple syrup made with fresh crabapples freshly picked, canned and preserved to last the whole year, no added pectin, sweetened naturally
    Homemade crabapple syrup without added pectin, made with fresh crabapples, no added sweetener, quick and easy
    Homemade crabapple syrup made with fresh crabapples freshly picked, canned and preserved to last the whole year, no added pectin, sweetened naturally
    Homemade crabapple syrup without added pectin, made with fresh crabapples, no added sweetener, quick and easy

    Do you have an abundance of crabapples in the fall that you don't know what to do with? Are they ripening faster than you can eat them? Make this recipe, and you will have a steady supply of sweet, delicious crabapple syrup all winter long. Then, when it is the middle of winter and 30 below, drizzle this syrup on Sheet Pan Pancakes or Crispy Belgian Waffles, where it will take you back to the glorious days of summer. It also makes a wonderful topping for ice cream.

    A canning jar filled with flavorful crabapple syrup. this …

    Here on the farm, we have 3 crabapple trees that produce buckets of apples in the fall. When they ripen, we have to get to them fast before they fall on the ground. I have experimented with many crabapple recipes over the years. Our favorite is this delicious crabapple syrup. It is a party for our tastebuds!

    This delicious crabapple syrup can be stored in jars for about 1 year in a cool, dark place or kept cold in the fridge for up to a few months. We produce a lot of it, so we prefer to put it in pint jars and process it in a hot water bath.

    It tastes delicious served on Dutch Baby Pancakes, Sheet Pan Pancakes, Belgian Waffles, and Homemade Vanilla Ice Cream.

    For another traditional canning recipe, try my Old Fashioned Pickled Beets!

    Jump to:
    • ❤️ Why You Will Love This Recipe
    • 💭 No Added Pectin
    • 🍎 Ingredient Notes + Substitutions
    • 🍎 Canning Equipment Needed
    • 🍎 How To Make Crabapple Syrup
    • 💭 Expert Tips
    • ❓ Recipe FAQs
    • 👩🏻‍🍳More Preserves You'll Love
    • 📋 Recipe
    • 💬 Comments

    ❤️ Why You Will Love This Recipe

    • Unique Flavor: Crabapples have a tangy and slightly tart taste, which gives the syrup a delicious flavor.
    • Versatility: Crabapple syrup can be used in various ways, including cocktails, desserts, pancakes, or as a sweetener in sauces.
    • Fresh and Natural: Making your own crabapple syrup lets you control the ingredients' quality and avoid additives or preservatives.
    • Seasonal Delight: Crabapples ripen during late summer and early fall, making this recipe perfect for enjoying seasonal produce.
    • Homemade Goodness: There's something special about crafting your own homemade syrups and juices. It gives you a sense of pride and satisfaction knowing you made it from scratch.
    • Customizable Sweetness: You can adjust the amount of sugar or use alternative sweeteners to suit your taste preferences or dietary needs.
    • Economical: If you can access crabapple trees or find them locally, this recipe is a cost-effective way to make a flavorful syrup without breaking the bank.

    💭 No Added Pectin

    This recipe contains no added pectin. I have read about certain side effects of pectin, in which pectin can reduce the body's ability to absorb beta-carotene and also interfere with the body's ability to absorb certain drugs, like cholesterol-lowering drugs and heart medicine.

    Pectin is a thickener, but since this is a syrup, it doesn't need to be thickened. Plus, as the syrup cools, it thickens up slightly.

    🍎 Ingredient Notes + Substitutions

    Only two ingredients are needed to make this delicious syrup.

    • Crabapple juice. Use fresh, ripe crabapples. Their tartness will add a unique flavor to the syrup. If you can't find crabapples, you can use regular apples as a substitute, but remember that the flavor profile will differ.
    • Sugar. Granulated white sugar is commonly used in syrup recipes; however, I prefer cane sugar. Both types of sugar work equally well.

    See the printable recipe card for exact measurements and a complete list of ingredients.

    🍎 Canning Equipment Needed

    • Colander
    • Water bath canner
    • Jar lifter
    • Pint jars and lids
    • Old towel
    • Cheesecloth or clean towel

    🍎 How To Make Crabapple Syrup

    Essentially, crabapple syrup is crabapple juice with added sugar. That means that first, you need to make the juice.

    Six cups of juice will make about 6 cups of syrup.

    Let's get started!

    Using an electric juicer

    Here on the farm, I use an electric juicer. This makes the process very quick and easy.

    But first, rinse the crabapples with water, cut out any bad spots, and start running them through your electric juicer.

    The juicer will catch all of the stems and apple seeds. You will need to clean the filter of your juicer periodically as it gets plugged up.

    Expert tip: Lay a towel underneath the juicer to make cleanup easier.

    A juicer filling a pitcher with crabapple juice.
    A pitcher full of crabapple juice.

    No electric juicer? Make it the old-fashioned way

    First, rinse the crabapples with water, cut out any bad spots, and put them into a huge pot. You can leave them whole with the stems on.

    Add just enough water to cover the apples, then bring it to a boil over medium-high heat.

    When it comes to a boil, reduce the heat to low and let it simmer for 5-10 minutes until the crabapples are soft enough to mash with a potato masher.

    Then turn off the heat and let the crabapples cool slightly. Do not overcook.

    👩🏽‍🍳 Once you have juice

    When you have all of your juice made, pour it through a colander and then through a double layer of cheesecloth or a clean dish towel over a bowl and let the juice drain.

    The foamy crabapple juice draining through a blue colander.
    An old towel over a colander is used to drain the apple juice.

    This will catch any foaminess that you accumulate in your juice. You will end up with beautiful, clear juice. This may take a while, don't rush it. Don’t squeeze the cloth as the juice is draining, or your syrup might get cloudy.

    Place the rack inside your hot water canner, set jars in the canner, add water,

    Next, measure your strained juice and put it in a large pot. Add ½ cup to ¾ cup of sugar for every cup of juice. This will depend on your own personal tastes.

    I like adding the least amount of sugar possible, as our crabapples tend to be pretty sweet.

    ⏲️ Final Steps

    Whisk the cane sugar and juice together in a large pot over medium heat until the sugar is dissolved. Do not let the mixture boil. Let it cook for 5-10 minutes, stirring occasionally. 

    The juice and sugar in a large pot on the stove.

    Spread an old kitchen towel on the counter. Use your jar lifter to remove very warm jars from the canner, drain, and line up on the towel. Use your canning ladle and funnel and add the crabapple syrup to warm jars leaving ¼-inch headspace. Wipe jar rim with a clean cloth. Use your magnetic lid lifter to lift lids out of the warm water, center the lid on the jar, and screw on the band until it is fingertip tight. Do not over-tighten.

    Using the jar lifter, place jars carefully into the boiling water canner, leaving space between them. You do not want them to be touching. When the jars are all in the canner, add more boiling water so the water level is at least one inch above the jar tops. I boil water in my kettle and have it ready to go for this reason. Pour the water around the jars and not directly onto them.

    Cover the water bath canner with the lid and bring the water to a boil over high heat. Once the water boils, continue boiling for 10 minutes.

    When the processing time is complete, turn off the heat. Place an old kitchen towel on your counter to place your hot jars. They cannot be moved for about 24 hours, so make sure it is in a spot where they won't be disturbed.

    Remove the lid of the canner by tilting the lid away from you so that steam does not burn you. Use a jar lifter to lift jars carefully from the canner and place the jars on the towel.

    Allow the jars to cool for 12 to 24 hours. When you hear the "ping" or "pop," you know that your jars are sealing. I usually do a little happy dance at this point. 🙂

    Let the water in the canner cool completely before emptying it. 

    After about 12 to 24 hours, check the jars to see if the lids have sealed by pushing on the center of the lid. The lid should not pop up. If the lid bends up and down, it did not seal. Place that jar in the fridge and use it up first.

    Wipe the outside of the jars with a clean cloth to remove any sticky residue. Label and date your jars. Store your lovely homemade crabapple syrup in a cool, dark place and use it within 12 months. 

    If you want to store the syrup in the fridge, just let it cool completely, pour the cooled syrup into bottles or sterilized canning jars, and then store it in the fridge. The syrup will keep in the fridge for several months. 

    Three jars of crabapple syrup in canning jars.

    💭 Expert Tips

    • Select crabapples that are fully ripe, as they will have more flavor.
    • Before starting the recipe, make sure to properly wash the crabapples to remove any dirt or impurities.
    • If possible, try using a mix of different types of crabapples to add extra flavor to the syrup.
    • To avoid cloudy syrup, do not squeeze the crabapple juice as it is draining. Instead, let gravity do its work.
    • Balance sweetness and acidity: Adjust the amount of sugar used based on your preference for sweetness.

    ❓ Recipe FAQs

    Can I use unripe crabapples for making the syrup?

    It is best to use fully ripe crabapples for optimal flavor and sweetness. Unripe crabapples may result in a tart or less flavorful syrup.

    Can I add spices or herbs to enhance the flavor of the crabapple syrup?

    Absolutely! You can experiment with adding spices like cinnamon, cloves, or ginger during cooking to infuse additional flavors into the syrup.

    Can I make larger batches of crabapple syrup?

    Yes, you can easily scale up the recipe by increasing ingredient quantities proportionally.

    Can I use crabapple syrup in cocktails or other drinks?

    Absolutely! Crabapple syrup can be used as a flavorful addition to cocktails, mocktails, lemonades, or even drizzled over pancakes, desserts, and ice cream for a touch of sweetness.

    Can I use different types of apples instead of crabapples?

    While the recipe is specifically designed for crabapples, you can experiment with other types of apples if desired.

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    If you like this post on this Homemade Crabapple Syrup recipe, please take a moment to rate the recipe 🌟🌟🌟🌟🌟 and leave a comment below with your thoughts!

    📋 Recipe

    Homemade Crabapple syrup in a jar wrapped with twine and crabapples in the background.

    Easy Homemade Crabapple Syrup - No Added Pectin

    Do you have an abundance of crabapples in the fall that you don't know what to do with? Are they ripening faster than you can eat them? Make this recipe, and you will have a steady supply of this sweet, delicious crabapple syrup all winter long.  When it is the middle of winter and 30 below, this decadent syrup will take you back to the glorious days of summer.
    4.95 from 39 votes
    Print Pin Rate Save Saved!
    Course: Breakfast
    Cuisine: American
    Cook Time: 1 hour hour
    Total Time: 1 hour hour
    Servings: 24 servings
    Calories: 93kcal
    Author: Jeri Walker
    Prevent your screen from going dark

    Ingredients

    • 6 cups crabapple juice
    • 2 cup cane sugar or adjust to taste

    Instructions

    Use an electric juicer

    • Rinse the crabapples with water (make sure they are not going rotten or have any worms) and start running them through your electric juicer. The juicer will catch all of the stems and apple seeds.  You will need to clean the filter of your juicer periodically as it gets plugged up.

    OR make the juice the old-fashioned way on the stove

    • First, rinse the crabapples with water, cut out any bad spots, and put them into a very large pot.  You can leave them whole with the stems on.
    • Add just enough water to cover the apples, then bring it to a boil over medium-high heat.  When it comes to a boil, reduce the heat to low and let it simmer for 5-10 minutes, just until the crabapples are soft enough to mash with a potato masher. Then turn off the heat and let the crabapples cool slightly.  Do not overcook.  

    Once you have the juice , then:

    • When you have all of your juice made, pour it through a double layer of cheesecloth or a clean dish towel over a bowl and let the juice drain. Don’t squeeze the cloth as the juice is draining or your syrup might get cloudy. This will catch any foaminess that you accumulated in your juice.  You will end up with beautiful, clear juice.  This may take a while, don't rush it.
    • Prepare your jars and lids for canning by washing in warm, soapy water and rinsing thoroughly, or running them through a cycle in your dishwasher.  Place the rack inside your hot water canner, set jars in the canner, add water and boil jars for 10 minutes to sterilize. Warm your lids in a small pot over low heat. Keep jars and lids warm until ready to use.  Do not boil the lids. 
    • Next, measure your strained juice and put it in a large pot.  Add ½ to ¾ cup of sugar for every one cup of juice.  This will depend on your own personal tastes.  I like adding the least amount of sugar as possible as our crabapples tend to be pretty sweet. You can always add more sugar, so start on the lower end.

    Final Steps:

    • Whisk the sugar and juice together over medium heat until the sugar is dissolved. Do not let the mixture boil.  Let it cook for 5-10 minutes, stirring occasionally.
    • Spread an old kitchen towel on the counter. Use your jar lifter to remove heated jars from the canner, drain, and line them up on the towel. Use a funnel and ladle and add the crabapple syrup to warm jars, making sure to leave ¼-inch headspace. Wipe the rims with a clean cloth. Use your magnetic lid lifter to lift lids out of the warm water, center the lid on the jar, and screw on the band until it is fingertip tight.  Do not overtighten.
    • Using the jar lifter, place jars carefully into the canner leaving space between them. You do not want them to be touching.  When the jars are all in the canner, add more boiling water so the water level is at least one inch above the jar tops. I boil water in my kettle and have it ready to go for this reason.  Pour the water around the jars and not directly onto them.
    • Cover the canner with the lid and bring the water to a boil over high heat. Once the water boils, continue boiling for 10 minutes. When the processing time is complete, turn off the heat. 
    • Place an old kitchen towel on your counter to place your hot jars on.  The jars cannot be moved for about 24 hours, so ensure they are in a spot where they won't be disturbed.  Remove the lid of the canner by tilting the lid away from you so that steam does not burn you.  Use a jar lifter to lift jars carefully from the canner and place the jars on the towel.
    • Allow the jars to cool for 12 to 24-hours. When you hear the "ping" or "pop" you know that your jars are sealing.  I usually do a little happy dance at this point.
    • Let the water in the canner cool completely before emptying it. 
    • After about 12 to 24 hours, check the jars to see if the lids have sealed by pushing on the center of the lid.  The lid should not pop back. If the lid bends up and down, it did not seal. Place that jar in the fridge and use it up first.  
    • Wipe the outside of the jars with a clean cloth to remove any sticky residue.  Label and date your jars.  Store your lovely homemade crabapple syrup in a cool, dark place and use it within 12 months.
    •  If you want to store the syrup in the fridge, just let the syrup cool completely and pour the cooled syrup into bottles or sterilized canning jars and then store it in the fridge.  The syrup will keep in the fridge for several months. 
    • Enjoy!

    Notes

    • 6 cups of crabapple juice will yield about 3 pint jars of crabapple syrup.
    • Nutritional information is approximate and is meant as a guideline only.
    Expert Tips:
    • Select crabapples that are fully ripe, as they will have more flavor.
    • Before starting the recipe, make sure to properly wash the crabapples to remove any dirt or impurities.
    • If possible, try using a mix of different types of crabapples to add extra flavor to the syrup.
    • Do not squeeze the crabapple juice as it drains to avoid cloudy syrup. Instead, let gravity do its work.
    • Balance sweetness and acidity: Adjust the amount of sugar used based on your preference for sweetness.

    Nutrition

    Serving: 1grams | Calories: 93kcal | Carbohydrates: 24g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.004g | Sodium: 3mg | Potassium: 63mg | Fiber: 0.1g | Sugar: 23g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 0.1mg
    L❤️VE this recipe? PIN it for later! 😊Mention @windingcreek_ranch or tag #windingcreek_ranch on IG!

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    Reader Interactions

    Comments

    1. Lindy Pahl

      September 07, 2022 at 11:22 am

      Thank you for this simple no nonsense recipe. We had quite a lot of Crabapples this year and made quite a bit of jelly and Crabapple butter. Now I have crabapple syrup to add to pancakes.

      Reply
      • Jeri

        September 07, 2022 at 9:39 pm

        Thank you for your review, Lindy! I'm so glad you found this recipe easy and simple. Enjoy your crabapple syrup on your pancakes this winter. 🙂

        Reply
    2. Katie Youngs

      September 05, 2021 at 6:27 am

      5 stars
      Yum! This sounds like it would be delicious served over pancakes!

      Reply
      • Jeri

        September 10, 2021 at 8:01 am

        It's fantastic over pancakes, and waffles, and ice cream ... 🙂

        Reply
    3. Jax

      September 03, 2021 at 11:31 pm

      5 stars
      This crabapple syrup was so delicious! I couldn't get enough!

      Reply
    4. Cindy Mom the Lunch Lady

      August 08, 2021 at 6:27 am

      5 stars
      My MIL has a crab apple tree in her front yard. This is definitely a recipe worth trying!

      Reply
      • Vicki Grilli

        September 24, 2023 at 7:10 pm

        can you use honey. instead of sugar?

        Reply
        • Jeri Walker

          September 24, 2023 at 8:40 pm

          Great question, Vicki! Yes, you can use honey instead of sugar. However, honey is usually sweeter than sugar so you may want to cut the amount back a bit - probably 1-1/2 cups of honey for every 2 cups of sugar.

          Reply
    5. Jen

      August 07, 2021 at 10:21 pm

      5 stars
      I love this idea! practical and easy to make my own syrup.

      Reply
    6. Michael DiMaggio

      August 07, 2021 at 9:01 am

      5 stars
      I have a crabapple tree so I tried this and it was so delicious! It was like a party for my tastebuds!

      Reply
    7. Genevieve

      July 24, 2021 at 4:58 pm

      5 stars
      I've never heard of crabapples, but this looks delicious!

      Reply
      • Michelle Fabrello

        September 07, 2022 at 8:52 pm

        I feel like there is a step missing. After you boil them are you supposed to mash them? If so, Do you take them out of the water to mash?

        Reply
        • Jeri

          September 07, 2022 at 9:36 pm

          Hi Michelle. After bringing the apples to a boil, reduce the heat to low and let them simmer for 5-10 minutes, just until the crabapples are soft enough to mash with a potato masher. Mash the apples in the water with the potato masher. Then, turn off the heat and let the crabapples cool slightly. Next, pour the juice through a double layer of cheesecloth or a clean dish towel laced over a large bowl and let the juice drain. The cheesecloth will catch any large bits of apple from the mashing, and only juice will drip down into the bowl. I hope this helps!

          Reply
    8. Agnieszka

      July 22, 2021 at 9:55 pm

      5 stars
      I have a crabapple tree and was looking for recipes that use them. Can't wait to make it!

      Reply
    9. Kayla DiMaggio

      July 22, 2021 at 6:57 pm

      5 stars
      Wow! I have a crabapple tree in my backyard and I have never been able to figure out what to do with it! I tried this syrup and it was absolutely amazing! Thank you so much for sharing this!

      Reply
    10. Jeannie

      July 22, 2021 at 4:44 pm

      5 stars
      I love trying new syrups and bonus if I can make them at home. No added preservatives or anything.

      Reply
    11. Lexa

      July 21, 2021 at 7:11 pm

      5 stars
      My grandmother used to make crabapple syrup every year. This recipe reminded me of this. Will surely make this!

      Reply
    12. Andrea White

      July 21, 2021 at 5:57 pm

      5 stars
      Would love to whip this up! Love how the ingredients are limited! YUM!

      Reply

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    Homemade crabapple syrup made with fresh crabapples freshly picked, canned and preserved to last the whole year, no added pectin, sweetened naturally
    Homemade crabapple syrup without added pectin, made with fresh crabapples, no added sweetener, quick and easy

    Hi, I'm Jeri!

    As a full-time food blogger with 40 years of cooking experience, I am passionate about creating easy and delicious recipes for busy families like yours. My goal is to help you make tasty meals quickly so you can spend more time on what matters most -- family!

    More about me →

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