The crab apples are ready – time to pick a few and make some jelly.
This was the tree about a month ago.
They are in the pan as I type this cooking down to be put through a jelly bag overnight.
And my beetroot chutney is almost done. The jars are warming in the oven – must go and check it.
Jane xx
I’ve always heard of crab apples, but I’ve never seen either the apples or products with them inside available in my life in California. Would one eat them directly off the tree, or are they best used with lots of sugar in recipes like this? Also, would you be so kind as to attempt to describe their taste, as compared to other apples. They look like a berry to me, Jane.
Hi Barbara, sorry I haven’t answered your question sooner, but with all the frenzy of getting ready for holiday etc it got overlooked.
Crab apples are about the size of a cherry and are very bitter/sour. I suspect that is where the description of someone being “crabby” has come from. I’ve never actually tried tasting one of these, but maybe I will as there are still some on the tree. They do make a lovely jelly though.