Crab Apples?

clare64

Thanks very much for all the good ideas - now all I need is the crab apples!

D&DD

I'm having a go at making pectin with the ones I forage this year

http://www.pickyourown.org/makeyourownpectin.htm

AlwaysAllie

Just plain old crab apple jelly is delish and comes out a gorgeous colour too

AA

winniepooh

I have been given loads of crab apples but I haven't I clue what to do with them. In fact ive always been told they give you tummy ache

Has someone got a good but easy recipe

BitterAndTwisted

In my experience, very long ago now, too many raw ones can give you a stomach-ache and accompanied extra symptoms.

I'd use them the same way I'd use cookers.

You can make lovely crab-apple jelly if you don't like puddings. My Mam used to make "apple snow" with grated and sweetened apples folded into stiffly-beaten egg whites. Yummy.

-taff

crab apple and rosemary jelly
crabapple and sage jelly
christmas crabapple jelly

I made these last year, the crab apple tree has now been cut down and I need to find another one quick!
As an aside, if anyone knows of one in the swindon area, let me know where...I'm looking for the kind that has little orange/red/yellow oval fruits....

winniepooh

Thanks guys..........off to hunt for a recipe. .

Like the sound of the Christmas one

-taff

with the christmas one, you boil up however many christmas spices you lie with theapples in whatever quatity you like.

I used ginger, mixed spice, cinnamon, a couple of cloves, cardamon and a bit of vanilla. Then you strain them all out when you strain the jelly.

winniepooh

Thanks hunni. Will definitely be trying that

jackyann

I search for crab apples to make any herb or spice jelly (chilli very popular at the moment)
They are all the same basic recipe:
no need to prepare other than cut out bruised bits. Boil with enough water to barely cover until all mushed. Add whatever herb / spice for about 10 mins.
strain through a jelly bag / muslin / old pillow case. Let drip (so not squeeze!) for 24 hours.
Boil at 1 pint to 1 lb. sugar until setting point. Add chopped up herb or spice mix and pour into sterilised jars.
You can experiment - I have a friend who added some unwanted port - it sold well at the Xmas Fair.
My grandmother hated blackberry seeds, so always used this method to make blackberry & crab apple jelly.
Remember that you can also save, in jars, the original, plain, fluid that has dripped through (but do make sure the jars are sterile) to use as pectin for strawberry or raspberry jam.