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
Fiona has one here
I don't know why it won't show the whole link as a highlight- if someone else can help I would be grateful.
Are we having fun yet? I am!
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.
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.
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