Tuesday, 9 September 2014

Crab apples

Crab apples in pan
Chopped crap apples ready for cooking
On Saturday we picked crab apples and hubby spent most of Sunday cleaning and chopping, then cooking up two huge pots of apples and yesterday squeezing and pressing the juice ready for a big cook up today to produce crab apple jelly with assorted flavourings - plain, sage and rosemary. We made 20 jars.

The sage and rosemary flavours go really well with roast meats like pork, lamb and chicken and also cheese.

Our crab apples are a red variety which produce a rich, dark jelly.


Crab apple jelly - 20 jars

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