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1:32 pm
Enthusiast
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Wed 19-Jan-11
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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
1:52 pm
Supreme Being
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Mon 3-Oct-11
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Fiona has one here
https://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!
5:37 pm
Supreme Being
Wed 30-Dec-09
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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 
. Not such a good year!
5:44 pm
Moderators
Tue 22-Sep-09
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I have edited Martin's link, which I think will work, to Fiona's recipe.
I'll try that again!
7:54 pm
Enthusiast
New members
Wed 19-Jan-11
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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
8:49 pm
Moderators
Tue 22-Sep-09
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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!
1:32 am
Enthusiast
New members
Wed 19-Jan-11
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Keep hearing that phrase blossom end I take it is not the stalk end?? Thanks JB
10:52 am
Enthusiast
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Wed 19-Jan-11
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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
1:07 pm
Moderators
Tue 22-Sep-09
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Blossom end is the opposite of the stalk end.
Probably pickling vinegar?
I'll try that again!
1:13 pm
Supreme Being
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Mon 21-Sep-09
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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
8:56 pm
Supreme Being
Mon 21-Sep-09
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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. 
9:51 pm
Supreme Being
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Tue 22-Sep-09
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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
12:50 pm
Knowledegable
New members
Sat 9-Jun-12
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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).
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