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Discussion Starter · #1 ·
Anyone make a pie with them? The only recipes I can find are for jams & jellies. I was wondering if they'd make a good pie or cake etc. I have zillions of them.<br><br>
(Note: fwiw, our trees are Japanese "showy crabapples", thus the fruits are very small (grape size), extremely tart, and high in pectin.)
 

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If I had a zillion crabapples I would cook them to a sauce with skins, cores and all, then run them through my food mill. I'd use the resulting pulp in pancakes, muffins, plain or with honey for tart applesauce, maybe a nice apple cake.......but I think crabapple jelly is the best!
 

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OK, just picked 4 cups. (They're TINY - like large blueberries) Off to remove the stems, which is a little like micro-surgery but oh well. <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/fingersx.gif" style="border:0px solid;" title="fingersx">: the jelly works. If it tastes good, I may go pick more and experiment and post back anything that turns out well.
 

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You can also do them up as if you were making jelly but leave out the sugar. The syrup afterward, being so high in pectin, can be used in low pectin jellies and jams instead of store bought stuff.
 

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Discussion Starter · #6 ·
waaaaaaaaaah <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/mecry.gif" style="border:0px solid;" title="crying"><br><br>
I had 4.25 cups of teeny tiny crab apples. I added just enough water to cover, per the instructions, and did the cheesecloth jelly making method.... to yield ONLY a measly 1/2 cup of juice! I even squeezed the heck out of the cheesecloth, risking a cloudy jelly just to get some more juice. Then I added 1/2 cup of sugar, boiled the heck out of it awhile, put it into a Ball jar, and.... it's not setting. <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/greensad.gif" style="border:0px solid;" title="greensad"> I have put it in the fridge, hoping it will set.<br><br>
Then, I was so despondent at having yielded only 1/2 cup of jelly from a solid hour of picking THEN a solid hour of destemming these tiny things (doing all of it with the kids), that I returned the soft crabapple mash in the cheesecloth to a pot, added water, sugar, and spiced, and cooked 2 pints of yummy smelling crab apple, um, stuff.<br><br>
So... what can I do with it?<br><br>
And what did I do wrong in making jelly?
 

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Pickle them!!! Google Pickled crabapples. Its usually vineager, brown sugar, cinnamom sticks, cloves and all-spice. You keep the stems and everthing whole. They are lovely!
 
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