The Cottage Smallholder


stumbling self sufficiency in a small space

Avatar

Please consider registering
guest

sp_LogInOut Log In sp_Registration Register

Register | Lost password?
Advanced Search

— Forum Scope —




— Match —





— Forum Options —





Minimum search word length is 3 characters - maximum search word length is 84 characters

sp_Feed Topic RSS sp_TopicIcon
CRAB APPLE JELLY RECIPE NEEDED or other uses for crab apples.
Wed 7-Nov-12
1:32 pm
Avatar
Noncitydweller
Lincolnshire

Enthusiast
Members

New members
Forum Posts: 130
Member Since:
Wed 19-Jan-11
sp_UserOfflineSmall Offline

  Looked but can't seem to find one on this site. No doubt I am doing something wrong. My crab apple tree has produced its highest ever crop and I want to get something done with them this year before the Black birds have them all. The apples are bright yellow with a bit of light red thrown in. I assume it is an ornamental tree. The have a slightly sweet edge to them. As I have been in out of hospital for months and now have Septic Arthritis I am unable to make my 30+ gallons of cider, mind some trees have produced virtually nothing. Went to collect some Bramleys yesterday and the 5 trees I normally get them from only had about 5th of what they would normally have and most of them were tiny. Only got half a pannier bag of them? So lets have lots of recipes please anything I can bottle or freeze. Thanks JB

Wed 7-Nov-12
1:52 pm
Avatar
Xahha
Suffolk

Supreme Being
Members

New members
Forum Posts: 4231
Member Since:
Mon 3-Oct-11
sp_UserOfflineSmall Offline

Fiona has one here

 

http://www.cottagesmallholder.com/hot-apple-and-ch…..cipe-6372/

 

Edit

I don't know why it won't show the whole link as a highlight- if someone else can help I would be grateful.

 

Martin

 Are we having fun yet? I am!

Wed 7-Nov-12
5:37 pm
Avatar
brightspark
Wilts

Supreme Being
Members
Forum Posts: 10485
Member Since:
Wed 30-Dec-09
sp_UserOfflineSmall Offline

JB, there's this simple one from the bbcgoodfood site .

Here's another one .

Good luck.

Our Bramley tree gave us 3 apples this year thumbs_down . Not such a good year!

"Work for a cause, not for applause
Live life to express, not to impress
Don't strive to make your presence noticed
Just make your absence felt"
Wed 7-Nov-12
5:44 pm
Avatar
Toffeeapple
North Bucks

Members

Moderators
Forum Posts: 16220
Member Since:
Tue 22-Sep-09
sp_UserOfflineSmall Offline

I have edited Martin's link, which I think will work, to Fiona's recipe.

I'll try that again!

Wed 7-Nov-12
7:54 pm
Avatar
Noncitydweller
Lincolnshire

Enthusiast
Members

New members
Forum Posts: 130
Member Since:
Wed 19-Jan-11
sp_UserOfflineSmall Offline

Fancy this one but are you supposed to cut up the apples?????

 

Crab Apple Jelly

4 kg crab apples
1 kg caster sugar
1 lemon, juiced

1. Wash the apples, remove the blossom heads and cut out any bruised bits. Put in a saucepan, fill with water to cover the apples and bring to the boil. Simmer for 25 minutes until the fruit is soft. Pour the pulp into a jelly bag or several layers of muslin and let drip overnight into a pan beneath. Don’t squeeze the bag, it will cloud the jelly.
2. The next day, measure the juice, and combine with sugar at the ratio of 10 parts juice to 7 sugar. Add the lemon, then bring to the boil to dissolve the sugar. Keep at a rolling boil for 35–40 minutes, skimming off the froth regularly. To test, chill a dessertspoon in the fridge. When the jelly is set, it will solidify on the back of the spoon. Pour into warm, sterilised preserving jars and tightly seal while still slightly warm. Store in a cool dark place.

 Thanks JB

Wed 7-Nov-12
8:49 pm
Avatar
Toffeeapple
North Bucks

Members

Moderators
Forum Posts: 16220
Member Since:
Tue 22-Sep-09
sp_UserOfflineSmall Offline

I have never cut out the blossom ends, everything gets caught in the muslin anyway.  I only cut the apples in half.

I'll try that again!

Thu 8-Nov-12
1:32 am
Avatar
Noncitydweller
Lincolnshire

Enthusiast
Members

New members
Forum Posts: 130
Member Since:
Wed 19-Jan-11
sp_UserOfflineSmall Offline

Keep hearing that phrase blossom end I take it is not the stalk end?? Thanks JB

Thu 8-Nov-12
10:52 am
Avatar
Noncitydweller
Lincolnshire

Enthusiast
Members

New members
Forum Posts: 130
Member Since:
Wed 19-Jan-11
sp_UserOfflineSmall Offline

Pickled Crab Apples

8 quarts crab apples
6 sticks cinnamon
1/4 cup whole cloves
1 quart vinegar
2-1/2 lbs sugar

 

Anyone tell me what type of vinegar?     Thanks JB

Thu 8-Nov-12
1:07 pm
Avatar
Toffeeapple
North Bucks

Members

Moderators
Forum Posts: 16220
Member Since:
Tue 22-Sep-09
sp_UserOfflineSmall Offline

Blossom end is the opposite of the stalk end.

Probably pickling vinegar?

I'll try that again!

Thu 8-Nov-12
1:13 pm
Avatar
Hattie
Bucks/Oxon Border

Supreme Being
Members

New members
Forum Posts: 6920
Member Since:
Mon 21-Sep-09
sp_UserOfflineSmall Offline

wave I would prefer to use cider vinegar as it would enhance the crab apple flavour, being made of apples. Also I find malt vinegar too harsh. 

 

"The beautiful is as useful as the useful...perhaps more so."

from Les Miserables

Thu 8-Nov-12
8:56 pm
Avatar
JoannaS
Latvia

Supreme Being
Members
Forum Posts: 4800
Member Since:
Mon 21-Sep-09
sp_UserOfflineSmall Offline

Whenever I have a huge amount of fruit to process I just chuck it all in the steamer, I would cut apples in half like TA suggested and then steam for an hour. The juice is then strained directly into warmed sterilised jars and sealed and jobs a guddun. The rest I put through a veg strainer and I use my kitchen aid for that. I then bottle up for applesauce if still hot and if not I warm it all up in a pan of water in the oven for 3/4 hour to sterilise. cheers

Thu 8-Nov-12
9:51 pm
Avatar
Terrier
York

Supreme Being
Members

New members
Forum Posts: 4518
Member Since:
Tue 22-Sep-09
sp_UserOfflineSmall Offline

I always cut in half to check for maggots things, just a question, what would you want to do with pickled crab apples?
I make crab apple juice with all mine then make jelly when I get time, also adding the juice to other jams, or making mint jelly with them

Sat 10-Nov-12
12:50 pm
Avatar
Rob12
London, UK

Knowledegable
Members

New members
Forum Posts: 274
Member Since:
Sat 9-Jun-12
sp_UserOfflineSmall Offline

You can make a plain crab apple jelly as advised then add various herbs to create savoury jellies that you can use with  your roasted meat dishes.  Works a treat (we have oregano jelly for chicken and rosemary for lamb here normally).

Forum Timezone: Europe/London

Most Users Ever Online: 509

Currently Online:
20 Guest(s)

Currently Browsing this Page:
1 Guest(s)

Top Posters:

brightspark: 10485

danast: 10232

Aly: 9421

Sooliz: 7981

Hattie: 6920

Ambersparkle: 6665

JoannaS: 4800

Terrier: 4518

eileen54: 4396

Xahha: 4231

Member Stats:

Guest Posters: 9

Members: 15396

Moderators: 2

Admins: 2

Forum Stats:

Groups: 6

Forums: 25

Topics: 2246

Posts: 122520

Newest Members:

SagironxNa, Kevinbiora, Anthonywem, MopinKr, Georgeboolf, Robertsuigh

Moderators: Toffeeapple: 16220, AdminTA: 10

Administrators: fn: 321, Danny: 5516


Copyright © 2006-2012 Cottage Smallholder      Our Privacy Policy      Advertise on Cottage Smallholder