Crab Apple Butter
Contributor: Enid Sanderson
2002 Cowley Cookbook
“Spicy and tart.”
12 cups crab apple sauce (strained pulp)
3 1/4 cups sugar
1/2 tsp ground allspice
1 1/2 tsp ground cloves
3 tsp ground cinnamon (or 1 1/2 tsp oil of cinnamon)
Cook on medium low heat until thickened; slow boil, stirring very often for 1/2 – 1 hour.
Bottle and seal.