All Things Crab Apples

By Christina Fordyce

Crab apples have been a staple for the home orchard for a very long time. Some varieties were brought to the states by colonists in the 1600s. Most varieties are quite sour and the fruit contains tons of natural pectin which makes it perfect for preserving. On Fordyce Farm we grow Lady Crab Apples and Kerr Crab Apples. On Queener Farm there are several other varieties including Whitney Crab, Giant Russian Crab (which is red-fleshed), Snow Crab, and Centennial Crab. The Centennials have been a favorite of ours this year because they are much sweeter than other varieties. They range from cherry to plum shaped and are a pale yellow when first ripe. They continue to ripen to a lovely pink blush. They are sweet with a great flavor and perfect for snacking, which is very unusual for a crab apple. Say hello to the perfect apple for kids! Instead of having to commit to an entire apple (which you and I both know won’t be entirely eaten), I love to just quarter these and serve them right up. My kids will also just bite right in.

A pint of Centennial Crab Apples. A perfect way to grab a snack to share.

Crab apples are a pantry staple in many old American recipes. This year we are going to try a pickled crab apple recipe from an old Mennonite cookbook that we got from a friend.

We will be using Whitney Crabs from the Queener Farm orchard in Scio. The original recipe even calls specifically for this variety! Though I’m sure it would be quite tasty with other tart varieties. There are two variation of this recipe for different sized batches.

Variation 1:

  • 3 lbs crab apples

  • 1 cup vinegar

  • 1 cup water

  • 2 cups sugar

  • 1 stick cinnamon

  • 1 1/2 tsp. whole cloves

Variation 2:

  • 4 quarts crab apples

  • Whole cloves

  • 6 sticks cinnamon, broken

  • 8 cups brown sugar (or mix with part white)

  • 4 cups vinegar

Clean apples. Combine syrup ingredients with spices and bring to a boil. Boil for 2 minutes. Place fruit into the syrup and boil slowly until tender. Lift fruit out carefully and pack into hot sterilized jars. Cover with syrup and seal immediately. (Our note: we will also process in a water bath for 10-15 minutes).

We can’t wait to try these as sweet treats during the holidays.

Another excellent use for crab apples is to turn them into jelly. Since they have such a large pectin content, there is no added pectin needed. All you need to get started is crab apples, sugar, a mesh strainer, and sterilized jars. This recipe looks pretty straightforward if you want to give it a go!

A 20 pound box of Lady Crab Apples

If you’re ready to can large quantities of crab apples into pickles and jellies, come and visit the farm! Most crab apples are early varieties and are usually ready in late July and early August. 20 lb boxes are available on request. Want to grow your own? We also have scion wood for grafting available through Queener Farm. Visit our site during the winter months to browse scion wood varieties.

Fordyce Farm