Crabapple Glut

I received another 2 buckets of crabapples unexpectedly.

I have made jelly and paste with the previous lot. So with this lot I will only make a little batch of jelly (the first batch didn't look as pretty as I would like it to, but it does taste lovely).

Yesterday I made an experimental tiny batch of Spiced Crabapples. They are nice, I tried one today, but I can't imagine eating two buckets of those.

Now my question. Can I preserve them whole in sugar syrup? Are there any other nice recipes with crabapples?
I am very new to this fruit - until a few weeks ago I didn't even know what they tasted like. So any suggestions would be very welcome. Thanks in advance.

Ps.: I seem to be only asking and not sharing recipes at the moment. I promise, I will share recipes, too.

Mad Gnome wrote:
Now my question. Can I preserve them whole in sugar syrup?

I don't see why not. I would prick the skins with a needle in a few places to make sure the syrup penetrates the fruit.

Thanks, guzzigirl. Did as you advised and the jars are now in the preserver. If that works out well, I might do a few more batches.

When they are done, wonder how they would go to dip them in toffee for miniature toffee apples?

This is yesterday's batch. Tested them today and I rather like them. I will make another batch today.

Guzzi, I think that's a brilliant idea. I don't see why you couldn't make bonsai toffee apples.

just found this post ,sorry
I didnt know you could preserve in the preserver ordinary jars do you do them the same as the other preserving jars?????