Crab Apple Syrup
(courtesy of Marissa Ames, author, editor, and homesteader in Fallon. Makes about 2 cups per pound of crab apples)
Ripe, whole crab apples
Sugar
Water
Spices such as star anise, cloves, cinnamon sticks, or ginger, as desired
Cheesecloth
Rinse crab apples, then place in a large pot and add enough water to cover. Simmer until crab apples are tender. Strain out solids using a few layers of clean cheesecloth.
Mix 2 parts of expressed juice with 1 part sugar. (You can use less sugar if preferred, as the crab apples are high in pectin.) Place juice and sugar in pot, bring to simmer, and stir frequently. Add spices, if desired.
Gently simmer about 10 minutes, until thickened. (Avoid overcooking, as it will produce a jelly.) Remove spices (if added). Pour syrup into canning jars. Syrup will thicken as it cools.
Refrigeration will make syrup last for a few months, freezing will keep it longer.
