Crab apple butter

Crab apple butter

By
From
The Hang Fire Cookbook
Makes
2 x 500g jars

This an American classic. Someone always has a jar of this in their fridge or cupboard in the States. It’s used for everything from pie fillings to a smoked pork condiment. We’ve used ours as a glaze, on the bun of a pulled pork sandwich and even eaten it with smoked cheese.

Ingredients

Quantity Ingredient
2.5kg crab apples
750g white sugar
2 tablespoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1/2 teaspoon ground cloves

Method

  1. Rinse the crab apples, remove the stems and blossom ends. Place in a large heavy pan over medium heat and pour in 1 litre of water. Bring to the boil and reduce the heat to medium-low. Cover and cook, stirring occasionally to prevent it from sticking, for 45 minutes until the apples are soft.
  2. Put through a coarse sieve over a clean bowl and use a spatula to press out the apple purée.
  3. Return the purée to the pan, add the sugar and spices, and cook over low heat for about 2 hours, until thick. Meanwhile, sterilise your jars. Preheat the oven to 140°C. Wash the jars in hot soapy water and rinse them well. Place them upside down in the oven for 30 minutes. Remove carefully and turn them the right way up, being careful not to touch the insides.
  4. When done, immediately pour the crab apple butter into the sterilised jars, top with little rounds of baking parchment, and seal at once. It should keep for at least a year in a cool, dark cupboard.
Tags:
barbecue
BBQ
Southern
America
Deep South
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