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Topic: My first foray into the world of jam making  (Read 1554 times)
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« on: July 25, 2011 10:06:47 AM »

The crab apple tree in my garden has just produced its first fruit of the season and this year, instead of having to waste it, I decided to try making crab apple jelly with it. It feels like it could be addictive to make and it would be really nice to use up all the glass jars I hoard away.

So far I've only made one 500g jar, but I really hope as my fruit trees and brambles produce fruit, I'll be able to make more jam.
I used this recipe http://www.bbcgoodfood.com/recipes/7661/crab-apple-jelly

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« Reply #1 on: July 25, 2011 10:39:08 AM »

Yum! Smiley

Is there a taste difference between the crab apple jelly and a regular apple jelly? I've always wondered about that.
« Reply #2 on: July 25, 2011 12:52:07 PM »

Is there a taste difference between the crab apple jelly and a regular apple jelly? I've always wondered about that.
I'm curious about that myself as I've only ever had store bought jams before and never tried any apple jelly before. I would hazard a guess that normal apple jellies are sweeter as crab apples are quite bitter and not meant for eating like normal apples, from what my mum tells me.

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« Reply #3 on: July 25, 2011 02:09:11 PM »

Mmm...crabapple jelly does tend to have a tart tang to it.  Are your crabapples a golden color?  My jelly always turns out a bright ruby red, because I have dark red crabapples.  But they're so small (think cherry size) that it takes a bit of work to get a decent batch.  But my husband loves it even though, before, he said that a crabapple tree wasn't worth anything.  And strangely, my little boy used to eat the crabapples straight off the tree!  Tongue
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« Reply #4 on: July 25, 2011 04:27:03 PM »

When I was little I used to eat crabapples too. Kids have an amazing tolerance for sourness!

The difference between apple and crabapple jelly is fairly subtle. Even though they're super-sour when raw, you have to add so much sugar to make the jelly that it comes out fairly similar to apple.

I was just making wild raspberry jelly this weekend and I would have loved some crabapples to put in it. They have so much pectin, and would have given a nice translucency to the jelly. I love the golden colour of yours, by the way. I remember it being slightly pink too, so the different varieties must give different colours.


« Reply #5 on: July 26, 2011 02:08:23 AM »

This batch of the crab apples were a green and ruby red mixture. They tend to develop to be ruby red in my experience the longer they are on the tree. My crab apples are slightly bigger than yours dulcet, nearly the size of my palm but quite short.

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« Reply #6 on: July 26, 2011 06:01:23 AM »

Mmm!  That looks delicious.  I used to eat crabapples when I was a kid too.  They grew wild in an abandoned orchard down the street from us. 

Jam making is kind of addictive.  I made strawberry rhubarb jam a few weeks ago and have since made another batch and have plans for two more.  They make great Christmas presents!

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