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Crab Apple Recipes

crab apple recipes

So here we are after a glorious summer, looking forward to long walks through colourful woodlands, breathing in the crisp, fresh air and making the most of outdoors before the winter nights approach. And for tree lovers, this is one of the best times of year as fruit and hedgerow trees bear their fruit.
And this year, most areas of the country have experienced a bumper crab apple crop. There could be many reasons for this, but perhaps the most likely is that last year's wet summer was very hard on all fruit trees, causing them to 'agony flower' during this year's glorious summer as a reactionary defence mechanism. If you ever want a tree to flower, put it under stress and the summer for 2012 did just that!
So naturally you don't want to waste any of the crap apple crop. Time to roll up your sleeves and get cooking and what could be more pleasurable than going for a long, cold walk harvesting crab apples then coming home to a cosy kitchen and spending some relaxing time cooking all the apples up into jams, jellies and a whole lot more! Here are some ideas for you:

Crab Apple Jelly

Chop up about 2lb of crab apples, adding a little bit of ginger, lemon or anything tart just to give it a bit of zing. Simmer gently until the whole thing is pulped and then let the crab apple juice drip through muslin overnight into a bowl. Mix 1lb of sugar into 1 pint of the juice, stirring over a low heat and then wack it on high. Periodically test the crab apple jelly by dripping onto a cold plate to see if it will set. Then pour your crab apple jelly into sterilised jars, leave to set and then cover with greaseproof discs. Yummy!

Crab Apple Cheese

Chop up the crab apples roughly (you can add other fruits if you like), adding water a third of the way up the crab apples and then boil until soft. 'Rub' the fuits through a sieve so you get a sort of pulp, add an equal weight of sugar, bringing slowly to the boil whilst stirring. Boil it hard for an hour! You know the crab apple mixture is ready when it forms soft balls when dropped into cold water. Spread out the mixture into a n oiled tin and leave to set. Then dice it up, cover with icing sugar and store in greaseproof paper. Serve with cheese.

Crab Apple Jam

Boil up 2lb of crab apples until soft enough to pass through a sieve. Add 2lb of sugar and then boil until it thickens (about 10 minutes). Store in sterilised jars.

Crab Apple Puddings

You can use the crab apple puree described above and then add whipped cream for a simple pudding, or put sliced crab apples in a flan and cover with puree ready for the oven. Just remember that crab apples need a bit more sugar than normal apples.

 

 

01 October 2013 at 09:10 / Comment

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