Crabapple Marmalade. Recipe

Crabapple Marmalade Recipe:

Crabapple marmalade is a delightful preserve that perfectly captures the tartness and aroma of these small fruits. It has a rich, vibrant color and a velvety texture that enhances any breakfast or dessert spread. This recipe takes the traditional method of making apple marmalade and adds a unique twist of using crabapples, a variety known for its smaller size and intense flavor. Let's delve into the history, preparation, and interesting facts about crabapple marmalade, followed by a step-by-step recipe.

History of Crabapple Marmalade:
Marmalade, derived from the Portuguese word "marmelo" for quince, has been in existence since the 16th century. Originally, it was made using quinces, but as other fruits became more available, marmalade recipes expanded to incorporate a wide variety of flavors. Crabapple marmalade emerged in the United States in the 18th century, when settlers discovered crabapple trees growing wild across the country. The smaller size and strong tartness of crabapples made them an excellent choice for marmalade production.

Fun Facts about Crabapple Marmalade:
1. Crabapples are part of the rose family and closely related to apples. They come in a range of colors, including green, yellow, red, and burgundy, imparting a visually striking quality to the marmalade.
2. The tartness of crabapples creates a beautiful balance when combined with sugar in the marmalade, resulting in a delightful flavor profile.
3. Many crabapple varieties cannot be consumed raw due to their high tannin content, but cooking them down into marmalade softens their texture and reduces their astringency.
4. Crabapple marmalade can be enjoyed on toast, scones, biscuits, or even as a glaze for roasted meats like pork or chicken.

Now, let's proceed to the step-by-step recipe for crabapple marmalade:

- 4 pounds of crabapples, washed and stems removed
- 4 cups of water
- 4 pounds of sugar


1. Start by placing the washed crabapples in a large kettle and add water until they are just covered.

2. Bring the kettle to a boil over medium heat and let it simmer for approximately 30 minutes or until the crabapples become soft and pulpy.

3. Once the crabapples are tender, remove the kettle from the heat and allow it to cool slightly.

4. Take the softened crabapples and pass them through a coarse sieve, extracting the pulp and discarding the skins and seeds. This step ensures a smooth and velvety texture in the final marmalade.

5. Measure the crabapple pulp and transfer it back to the kettle. For every pound of crabapple pulp, add an equal amount of sugar.

6. Return the kettle to the stove over medium heat, stirring until the sugar dissolves completely.

7. Bring the mixture to a rolling boil, then reduce the heat to medium-low and let it simmer for about 30 minutes. Keep an eye on the marmalade, stirring occasionally to prevent it from sticking to the bottom of the kettle.

8. Test the readiness of the marmalade by placing a small amount on a chilled plate and letting it cool. If it forms a soft gel-like consistency, it is ready to be jarred. If it is too runny, continue simmering for a few more minutes.

9. While the marmalade is simmering, sterilize your jars and lids by placing them in a pot of boiling water for a few minutes. Remove them and let them air dry before use.

10. Once the marmalade reaches the desired consistency, pour it into the prepared jars, leaving a little space at the top for the marmalade to expand when cooling.

11. Seal the jars tightly with the lids and let them cool completely at room temperature. As the marmalade cools, it will continue to set.

12. Store the crabapple marmalade in a cool and dark place. It can be enjoyed immediately, but the flavors will deepen and intensify over time.

Similar Recipe Ideas:
If you enjoyed making crabapple marmalade, you can explore other fruit marmalade recipes as well. Try making classic apple marmalade using sweet apples for a more subtle flavor. You could also experiment with combinations such as pear and ginger marmalade or cranberry orange marmalade. In addition, you can incorporate herbs like thyme or spices like cinnamon to add extra complexity to your marmalade creations.

Crabapple marmalade is a timeless preserve that brings the unique essence of these tart fruits to your table. Its vibrant color, intense flavor, and smooth texture make it a versatile addition to your pantry. Whether enjoyed on a simple slice of toast or used as a glaze for savory dishes, crabapple marmalade is sure to impress with its delightful taste.



Viewed 2428 times.

Other Recipes from Canned Fruit And Jellies.

Chili Sauce. Mrs. M. E. Wright.
Canned Fruit In General. Mrs. F. E. Blake.
Raspberry Jam. Mrs. E. S.
To Preserve Peaches. L. D.
To Preserve Quinces. L. D.
Tomato Butter. Mrs. J. Kishler.
Orange Marmalade. Mrs. Dr. True.
Currant Jelly. Miss Kittie Smith.
Currant Jelly. Mrs. Dr. True.
Pineapple Jam.
Crabapple Jelly.
Rose Geranium Jelly. Mrs. Samuel Bartram.
Crabapple Marmalade.
Cranberry Jelly. Mrs. G. A. Livingston.
Apple Jelly. Mrs. E. Seffner.
Pear Marmalade. Mrs. E. Seffner.
Preserved Strawberries. Mrs. Kate Martin, Tiffin, Ohio.
To Preserve Raspberries And Strawberries. L. D.
Canned Strawberries. Mrs. G. A. Livingston.
Chopped Quinces. Mrs. Eliza Dickerson.