Homemade Crabapple Syrup - No Added Pectin

Three jars of crabapple syrup in mason jars on a white countertop.

4.95 from 39 votes

Homemade Crabapple Syrup - No Added Pectin

This Homemade Crabapple Syrup is an excellent recipe if you have an abundance of crabapples that are ripening faster than you can eat them. This recipe will provide a steady supply of sweet, delicious crabapple syrup all winter.

Cook Time1

Total Time1

Course: Breakfast

Cuisine: American

Servings: servings

Calories: 93kcal

Author: Jeri Walker

Ingredients

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

Instructions

If using 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 if making the juice 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:

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 accumulate 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 them in warm, soapy water and rinsing them 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. 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 dissolves. 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 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 over tighten.
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. 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. 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 homemade crabapple syrup in a cool, dark place and use it within 12 months.
If you want to store the syrup in the fridge, let the syrup cool completely and pour the cooled syrup into bottles or sterilized canning jars. The syrup will keep in the fridge for several months.

Notes

6 cups of crabapple juice will yield about 3 pint jars of crabapple syrup.

Select crab apples that are fully ripe, as they will have the most flavor.
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.

Nutrition