My crab apples are starting to ripen and fall off the tree. However, I went to harvest some tonight and notice that they seem to have small holes in the riper ones and not the green. Is this a sign that they are being attacked by bugs and if so, are they still alright to use for jelly etc?
Thanks for the reply. Just what I thought. This will be my first attempt at preserving, as the house we've moved into recently has 2 (well) fruiting crap apple trees, damson tree, walnut tree and pear tree. So decided to try my hand at making crap apple and chilli jelly and damson chutney.
Hi Andy...you should blend in with the rest of us A OK....we do our best though....
Hi, Andy, and thank you for joining in.
Not sure what the holes in your crab apples mean. Ours are not displaying that symptom yet this year.
In any case, this is by far the best use that we have found for our annual crop. We have a friend who comes along to our garden gateside stand occasionally and snaffles every jar of it. It is great in cooking or as a condiment for lamb, chicken or pork. Ab fab!
Make at least part of your crop into this fabulous substance.
just looked up a french recipe and it works a little like fiona's blackberry and apple recipe:
Crab apple and Sloe Jam
1. Pick a kg of sloes and place in the freezer
2. Defrost them and then place them in a pan with between 500g and 1kg of crab apples
3. Cover with apple juice and bring to the boil
4. Cook for 15 " 30 mins until the fruits begin to break down
(here the french gets complicated and talks about sitting it in a sieve covered with something heavy for 24hrs???)
5. So instead I would push it through a sieve or a mouli, discarding the skins and pips.
6. Weigh the pulp ; add sugar to taste (at least 50% of weight up to a traditional equal weight )
(again the french recipe says add pectine, but there is loads in sloes so I dont think it is necessary)
7. Cook until setting point is reached and place in sterilised jars
Andy you could try this link for making apple juice that will keep.
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