Crab-Apple Butter

If you’ve got a crabapple tree dropping fruit all over the yard, this is the recipe that turns that tart little bounty into something you’ll want to spread on everything.

Just two ingredients. Crabapples and sugar. That’s it. The fruit simmers until soft, gets pressed through a sieve to catch the skins and seeds, then cooks down with sugar into a thick, glossy butter with a gorgeous blush-pink color.

The natural tartness of crabapples means this butter has a bright, tangy edge that store-bought apple butter never quite achieves.

Preserving Tips

• No need to peel the crabapples. The skins add color and pectin, and the sieve catches everything at the end.
• Stir frequently once you add the sugar. Fruit butters scorch easily on the bottom once they thicken. Low heat and a heavy pot are your best friends here.
• Can it in sterilized jars for long-term storage or keep it in the fridge for up to three weeks. It also freezes beautifully.