Last week, Geo and I gathered about 5 pounds of crabapples from one of our trees and made some crabapple jam. I love this time of year. There is so much to remind us of God’s bounty, so much to be thankful for. How blessed we are to be able to feed ourselves from our own land, from foods that grow wild all around us.
Besides food, we are surrounded by medicines. The youngest five went down with a cold virus just three days after their older brother had surgery to repair a shattered knee. I was able to make a strong medicinal tea from elderberries we harvested from around the barn. I’m happy to say that they are all feeling better.
William, our 16 year old, is recovering beautifully from his surgery, too. Thanks be to God.
And that crabapple jam? It was delicious spread on our homemade sourdough bread.
- 5 lb fresh organic crabapples
- 1 1/2 c. water
- 1/2 c. apple cider vinegar (with mother)
- 1 1/2 c. raw honey, agave nectar, or organic sugar
- Place fruit, water, and vinegar in a large heavy-bottomed pot over medium high heat and bring to the boil. Reduce heat to medium and cook fruit until they burst, about 20 minutes. Run fruit through a food mill or sieve. Push pulp through the sieve and discard skins and seeds. Place pulp back into the pot and add honey. Heat gently until honey is completely dissolved and incorporated.
- Using a jelly funnel, fill clean, hot jelly jars, leaving 1/2 inch of head space. Process in a hot water bath for 10-15 minutes. Remove and cool.
- This recipe results in a very thick jam. If you were to add mulling spices, you would have a beautiful crabapple butter. The flavour is astringent. Consider serving with butter or cream cheese, or on a piece of shortbread. It would also be lovely served alongside a beautifully roasted pork loin.