Crab Apple Jam (sugar free)

5 quarts crab apples
2 cups water
¼ cup lemon juice
1 cup apple juice
½ cup water
1 ⅓ cups honey
spice to taste cinnamon, nutmeg, allspice and/or cloves
Cook crab apples in 2 cups water until they begin to pop (about 20 minutes).
Press the cooked crab apples through a sieve or food mill. In a large saucepan or kettle, combine pulp, lemon juice, apple juice and water. Add honey. Bring to a rolling boil; boil 1 minute, stirring frequently. When the jam starts to “sheet” from the edge of the spoon it has begun to jell. Pour into sterilized jars, seal, and process 10 minutes in boiling water bath.

5 responses to “Crab Apple Jam (sugar free)

  1. How much does this recipe make?

    • Hi Kristina,
      I wish I remembered exactly, I made it a few years ago and loved it (might make another batch this year). I think it was around 12 of the very small jam jars, (I’m guessing they were 4 oz sized).
      Carrie

  2. Do you happen to have any experience with sugar free crab apple jelly? I am open to using “no sugar needed” pectin and apple juice if needed. Would like to try without honey, if possible. Any ideas?

    • Hi Kassidy, I haven’t experimented with this recipe, I know that I’ve heard that crabapples have enough pectin in them to make jam without pectin but they are very very tart. If you experiment with sweetening with apple juice I would love to know whether it works out. Please post what your results are.

  3. Pingback: Sugar and Pectin Free Crab Apple Jelly | The Frugal Organic Mama

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