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Dessert

Preserved Crabapples

Preserved crabapples are crabapples boiled in a sugar syrup and stored in jars.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Preserved Crabapples

Ingredients

Directions

Make the syrup

  1. Boil sugar and water together.

Prepare and cook the crabapples

  1. Wash the crabapples and prick them to prevent bursting.

  2. Boil the crabapples in the syrup until the skins begin to crack.

  3. Remove the crabapples and drain them.

Finish and jar

  1. Boil down the syrup.

  2. Pour the syrup over the fruit in jars.

  3. Seal the jars while hot.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Sugar
Sweetens the fruit and, at high concentration, helps preserve it by limiting spoilage.
Crabapples
Supply the fruit that is cooked and preserved in the sugar syrup.

The step that matters

Boil the crabapples in the syrup until the skins begin to crack. Pricking lets syrup penetrate the flesh, while stopping at the first crack avoids overcooking. Overcooked fruit turns soft and falls apart, and the syrup must then be boiled down to the right concentration to preserve well.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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