Crabapple recipe

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Q: How can I make use of the rather tart crabapples from our very prolific Malus ‘Tradescant’ tree?

Here is my favourite crabapple recipe – make lots, as it will go fast!


2 pounds (900 g) crabapples (unpeeled)
2 cups (500 mL) water
5 fragrant lemon or rose geranium leaves
2 cups (500 mL) sugar (approximately)
Cheesecloth or a jelly bag

Set the fruit and the geranium leaves into water in a pot on the stove. There is no need to peel or core the fruit. Simmer the fruit to a pulp. Pass the mixture through thick cheesecloth or a jelly bag. Measure the juice and add 2 cups (500 mL) of sugar to 2 cups of juice. Place in a large pot and stir well until the sugar dissolves. Cook at a rapid boil to a temperature of 220°F (104º C), or until a small sample sets on a cool spoon.