October 4, 2011
A year and a half ago I wrote about how I had made several pints of (no-pectin-added) crabapple jelly that didn't gel. I tried adding more sugar and, frankly, that just made them into a thick candy syrup. This was fine for oatmeal and pancakes, but not so good for peanut butter and jelly sandwiches.
Now, inspired by the liqueurs class, I decided to add some vodka and water to what is essentially a thick simple syrup with crabapple flavor to make crabapple liqueurs. I added star anise to one jar and rosemary and sage to the other. Now maybe this everlasting crabapple sugar stuff will finally get used up.