by Becca Camacho
Yield: About 1.5 cups
2 quarts Dolgo crabapples
1.5 Tbsp lemon juice
6 tablespoons water
½ cup of honey (or more to taste)
½ cup of apple juice
Bring a large pot of water to a boil. With a large slotted spoon or a small strainer with a handle, carefully place the crabapples into the water. Let the crabapples cook until they ‘pop’ and split. Drain the crabapples.
The next step is to remove the pulp from the skins. The easiest way to do this is to put them through a food mill and collect the pulp. A chinois works nicely, too. If you have neither of these, use a mesh strainer. If you’re using a chinois or strainer put it over a bowl and push the crabapples down so that the pulp comes out and into the bowl. Make sure that you are applying a good amount of pressure. Use a spatula to scrape the outside of the mesh to make sure that you are getting all the pulp.
Put the pulp back into the pot and the rest of the ingredients and stir. Bring the liquid to a rolling boil and cook it at that temperature until it sticks to a metal spoon and has the consistency of jelly. This may take 2-3 minutes.
Use on peanut butter and jelly sandwiches, mix into yogurt, serve with a soft cheese like camembert or add to smoothies.