Tired of trying to core your tiny crab apples? Here is a great juice recipe that takes very little effort. The recipe says to cut apples in half, but I tried it out with some very small crab apples and left them whole, stem on and all, and the juice came out great!

Crab Apple Juice
  • 4 quarts (4 L) Crab apples
  • 2 tbsp (30 ml) Cream of Tartar
  • 5 quarts (5 L) Boiling water
  • 1-2 cups (250-500 ml) Sugar
  1. Wash Apples, cut in half and place in large stock pot.
  2. Sprinkle apples with cream of tartar and cover with boiling water.
  3. Let stand for 24 hours.
  4. Pour through a strainer or cheesecloth to capture all the liquid. Compost remaining pulp.
  5. Pour liquid back into clean pot and bring to boil.
  6. Sweeten to taste and continue to boil for 15 minutes.
  7. Chill, bottle and enjoy.


If you wish, you can preserve the juice by canning it. After boiling it for 15 minutes, pour the hot liquid into hot, sterilized jars, leaving 1/4 inch (6mm) headspace. Wipe the jar rim with a clean cloth and seal with hot sealing lid. Screw band on top and tighten finger tight. Process in hot water bath for 10 minutes. Remove jars, cool undisturbed for 24 hours and check seal. Makes 9 quart (1L) jars.

Recipe from Prairie Fruit Cookbook by Getty Stewart.

2 thoughts on “Crab Apple Juice (formerly “A delicious and easy way to use crab apples”)

  1. Hi, I was wondering what the cream of tartar is for and if it affects the possiblility of turning the apple juice into hard apple cider?
    I’ve made 2 batches already and have some wonderful pink apple juice from local Kerr apples.
    Thanks for posting.

    1. Hi Marlese, glad to hear you’re enjoying the recipe! I don’t actually know the function of the Cream of Tartar in this recipe (it may be related to preserving the color?), so sadly I can’t tell you what affect it might have on cider making. I do know Cream of Tartar is actually a by product of the winemaking process, so that would lead me to suspect it wouldn’t get in the way.

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