Crabapples in Syrup

Select round, smaller, freshly picked crabapples that are uniform in size. Do not use crabapples that have fallen from the tree.


  • 5 lbs (2.3 kg) stemmed whole crabapples, unpeeled
  • 1 batch hot light or medium syrup


  • Place 8 clean 500 ml or 4 clean 1 L mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Keep jars and sealing discs hot until ready to use.
  • Prick crabapples with a fork to prevent them from bursting. In a large, deep stainless steel saucepan, one layer at a time, warm crabapples in hot syrup over medium-low heat until heated through and tender, 10 to 20 minutes, stirring occasionally to prevent scorching.
  • Using a slotted spoon , pack hot crabapples into a hot jar to within a generous 3/4 inch (2 cm) of top of jar. Add hot syrup to cover crabapples to within 1/2 inch (1 cm) of top of jar (headspace).
  • Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more hot syrup. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining jam.
  • When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process – boil filled jars – 20 minutes for both 500 ml and 1 L jars.
  • When processing time is complete, turn stove off, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.
  • After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.