Is it just my patch in Coventry that seems to have virtually no fruit this year, or is it a country-wide phenomenon?
Fortunately, last year was good and I have Crab Apple jelly left over, but the trees are scarily bare this year. Maybe 5 apples at most on each tree!!
Recipes
Crab Apple Jelly
Wash crab apples. Do not peel. Remove the seeds. Cover with water. Cook until soft. Drain through a jelly bag or piece of cloth so you get just the juice. Add 2/3 cup sugar to each cup of juice. Boil the mixture rapidly until jelly sheets from spoon, or I tend to put a plate in the fridge and put a small drop on at regular intervals to see if it sets.
Crab Apple Cheese
3lb apples. Don't peel. Cut off bruises and core them. Chop skins very finely, as they're going to stay in the finished gloop. 1/2 pint cider, 1/2 tsp cinnamon or 1" stick, 1/2 pint water (slightly less), 2 cloves, 1/2 tsp grated nutmeg.
Puree the apples, cider and water. Weigh and add an equal weight of brown granulated sugar and all the spices. Boil gently while stirring. Pour into jars or if thick enough into a cake tin lined with grease proof paper (idea being to keep in the fridge then tip out like jelly to be carved into sloppy slices with pork or wild boar)
Fortunately, last year was good and I have Crab Apple jelly left over, but the trees are scarily bare this year. Maybe 5 apples at most on each tree!!
Recipes
Crab Apple Jelly
Wash crab apples. Do not peel. Remove the seeds. Cover with water. Cook until soft. Drain through a jelly bag or piece of cloth so you get just the juice. Add 2/3 cup sugar to each cup of juice. Boil the mixture rapidly until jelly sheets from spoon, or I tend to put a plate in the fridge and put a small drop on at regular intervals to see if it sets.
Crab Apple Cheese
3lb apples. Don't peel. Cut off bruises and core them. Chop skins very finely, as they're going to stay in the finished gloop. 1/2 pint cider, 1/2 tsp cinnamon or 1" stick, 1/2 pint water (slightly less), 2 cloves, 1/2 tsp grated nutmeg.
Puree the apples, cider and water. Weigh and add an equal weight of brown granulated sugar and all the spices. Boil gently while stirring. Pour into jars or if thick enough into a cake tin lined with grease proof paper (idea being to keep in the fridge then tip out like jelly to be carved into sloppy slices with pork or wild boar)