Crabapples

Crabapples are tart, wild apples that have descended from the more cultivated apple varieties. They have a very tart, bitter, taste that is closer to a lemon and as such are not really a fruit that many will pick and eat raw! Unlikely to appear in your local supermarket, you can usually pick them up at your local farmers market or from the hedgerows if you are not lucky enough to have a tree yourself.

Although a little tart to eat, they provide a seasonal treat at this time of year in the form of Crabapple jelly which is the perfect accompaniment for the game season and the Sunday roasts that are creeping back in now that summer has faded.

Tips

To make jelly, wash, trim and quarter the apples before bringing to the boil and simmering until soft - drain the pulp through muslin overnight before adding lemon and sugar and boiling for another 30-40 minutes. Cool and set in the fridge.
As a guide - 4kg of crabapples will need about 1.5kg of caster sugar and 1-2 lemons. In order to set to a jelly, your jam mix needs to reach 105 degrees celsius
Serve with game, rich meat or cheese and cold meats