I have a crab apple tree. It is nestled comfortable between my maple trees. For four summers I have watch those tart little apples drop to the ground and sit there, undisturbed, while they compost throughout the winter. I planned to let the same thing happen again this year because I didn’t think they had any purpose other than to feed the birds. Â Then I had this wonderfully terrible thought: why don’t I “Google” it?
Crab apples make very good crab apple butter. I was recently given a jar of apple butter by a friend and it tasted like apple pie on toast. I LOVE apple pie! (If you are local and want to give me one I won’t turn you down!)
Here is the story of my quest for apple butter:
1. Go to Google to find a recipe.
2. Google how to get the apples off the tree and discover that I’m supposed to shake them off. They make it sound so easy. It is, in fact, quite a workout. Put on a long sleeved shirt (the branches scratch something fierce!) or hire someone with strong, energetic arms (I told my husband that it would be a great family bonding activity). Plus get a couple of adorable little boogs with buckets to pick them up. Dump trucks work too.Â
3. The recipe told me to cut off blossoms and stems: You could probably just take a shortcut and leave the blossoms. You’re going to strain them out anyway. And give yourself some time! Estimated time: 3.5 hours.
4. Cover with water and cook till really mushy: Make sure that the correct burner is on so you don’t accidentally burn your nice bamboo mixer. Estimated cooking time: (not including the burner mistake) 2 hours.
5. Strain: Wow There has got to be an easier way! The recipe called for a “coarse” sieve so, naturally, I grabbed my fine metal one. Decided it was taking too long so I upped the ante: my blue coarse pasta strainer. That one was not sturdy enough for me to mash through. Grabbed my big metal colander. Worked decently but took forever! The holes were in the wrong spot. So I downgraded again to my blue one. Nope, still not sturdy enough. Back to the fine mesh metal one. I should have just stuck with this one because it ended up being the simplest to use. Grabbed my spatula and started mashing. Then went to bed, woke up, did chores, and mashed some more.
Estimated time to strain all the apples: 4 hours
6. Spice, sugar and cook: I figured it was all downhill from here. All I had to do was add some spices and cook it, right? Well, I have a few tips:
- It splatters. A lot. I managed to get burned. Several times. (Then I got smart and started using an oven mitt while mixing it). I’m so glad that my aloe vera plant managed to recover from it’s near death experience after I first bought it. It’s coming in really handy.
- Also, the recipe told me it would need to simmer for 2 hours. That’s a little off. Mine simmered for a total of 24 hours. Note to self (and anyone else who makes it this far in their quest for apple butter): If it still looks like apple sauce, don’t try to can it! I was super excited after two hours to get out my jars and have my first try at canning. I had my pots all ready, tools within reach, filled my jars, and then had a thought: What is the difference between apple butter and apple sauce? So I Googled it. The difference is very small: To make apple butter you add spices and simmer longer. Much, much longer. I poured my apple sauce back into my pot.
- You get a much better texture if you blend it. I used my stick mixer but you can use whatever you have on hand.
7. Canning: The simplest way that I could find to tell if the apple sauce has turned into apple butter is to put a teaspoon on the counter and wait for 5 minutes. If there is no water pooling around it then it’s ready to can. Since I had never even seen someone else can anything I needed to give myself a quick tutorial. So, of course, I went to my trusty friend, Google. I was lucky enough to find out that somewhere along the way I managed to acquire some tools for canning (jar lifting tongs and a metal rack for the bottom of my pot). I still have no idea where they came from but I’m glad that I kept them!
8. Enjoy: I used 2 cup jars and have 7.5 of them. I’m not ready to look at them yet. Maybe when my burns heal and the rest of the crab apples fall of the tree I will be ready to move to this stage. I thought I might give the jars as gifts but, as much as I don’t even want to look at them right now, I’m going to be selfish. I worked hard for that butter and one day I’m going to enjoy it!
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Do you have the actual recipe for this Crabapple butter? Your link out is broken.
So sorry for my delayed response. And disappointing to find the link no longer works. I even searched the site and came up empty! (Though the site still has some amazing recipes on it). So I looked at a couple other recipes online and this one is the closest to the one I used. She uses a food mill instead of a strainer which would be soooo much easier. I have since been given an applesauce maker thingy (really ancient) that works similarly to a food mill and I highly recommend the investment. Much less time and mess.
http://www.mamashomestead.com/crab-apple-butter/
We had those all over our town when I was growing up and never knew they were good for anything except attracting bees in the fall. Sure looks good!
Okay. I totally just learned something new. I grew up in a house with two bountiful crab apple trees. We never did any thing with them, except throw them at each other for fun. What a neat discovery! Thanks for sharing.
Lol! Love that! They are good for throwing at each other too I guess 🙂
I’ve had several canning adventures like that. I’ve heard of people throwing the apples overnight in the crockpot first, to speed things up (or at the very least, you don’t have to babysit them as long).
I wanted to use my crockpot but it’s not big enough. Though, in hindsight, I probably could have put half in the crock pot and half on the stovetop. It probably wouldn’t have taken as long that way. Thanks 🙂
Ha ha! What a great post! I was just talking to my dad about this very thing and we were wondering if we could do anything with these little things. However, I am not sure the risk-reward ratio is quite there for me… 🙂 What a great post to read though! How did it taste anyway??
I did just eat some on toast. Super duper yummy!
As for the risk-reward, as long as you make enough to last for a year or so, the couple days in the kitchen could be worth it. I’m still on the fence but I will say that, when I walked past the crab apple trees at my dad’s house, I was very tempted to do some tree shaking!
Let e know if you decide to go for it 🙂
Awesome job! I would be selfish if I were you too after ALL that
!
It looks good, probably tastes great and you now have a great story to tell. You can even show people the burns, to prove how hard you worked. 🙂
Battle scars, love it! Though with using aloe vera I don’t think I’ll actually scar. I’d take photos of them but that seems a little morbid to me lol!