Monday, 27 May 2013

crab apple paste

this year my crab apple tree (malus gorgeous) produced its largest yet crop of crabs and, because they looked so pretty on the tree, i was tempted to leave them on the tree well into the winter months..i did that last year though and many dropped to the ground and rotted so by the time i noticed there were only a few left..

in the past i've always used the fruit to make crab apple jelly but this year i didn't really want to make any more jelly..that's because i'd made a few, albeit small, quantities of different jellies in late summer with various mixes of blackberries, elderberries, apples and plums..having made quince paste a few days earlier the idea of using the crabs to make crab apple paste was just a natural progression..




crab apple paste
tea with hazel

ingredients

crab apples (mine weighed 1500 gms)
sugar
lemons

method

~ remove the crab apple stalks and wash well
~ place in a shallow baking tray with a couple of tablespoons of water, cover with foil, and bake at 160 deg c for an hour or until soft
~ puree the fruit in a mouli
~ measure the pulp and place in a large saucepan
~ for every cup of pulp add 3/4 cup of sugar and the juice of 1/2 a small lemon
~ place the saucepan over a diffuser and heat slowly until the sugar has dissolved then increase heat and cook stirring regularly until thick and the spoon leaves a trail on the bottom of the saucepan 
~ spoon the paste into a baking paper lined tin and leave to set for 24 hours
~ cut into squares and store in an airtight container or wrap pieces in baking paper strips and place in cellophane bags

comments:

~ i like quite a tangy paste but for a sweeter palate increase sugar to 1 cup per cup of pulp
~ the quantity of fruit i had made 16 generous pieces of crab apple paste which cost, excluding the cost of gas and electricity, about $0.03/piece









verdict:

i wasn't sure how the crab apple paste would turn out but it has a lovely colour and, even though i've only tasted a small piece, a delightfully tangy crab apple flavour..i plan on doing a cheese board with bread as part of dinner for my children tomorrow night so it'll be interesting to see how it's received by them..

9 comments:

  1. You make it look so easy, thanks for sharing...I will too :-)

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    1. it's really easy to make wcd..but it does require a bit of close attention during the boiling stage so that it doesn't burn..

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  2. An excellent use of something that usually just falls off the trees. I might have to take advantage of this recipe along with some of the wild rosehips that are everywhere at the moment and see if I can't make myself some pasty vitamin C :)

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  3. rose hip paste sounds really interesting or were you thinking of making jelly?..either way it sounds a great use of foraged food..

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  4. They can be eaten as an apple straight off the tree.Food from your own garden tastes especially delicious!


    Dwarf Fruit Trees & Quince Tree


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  5. It carries such a lot of blossom, stunning. I like the sound of the crab apple jelly, I bet it is delicious.




    Landscape Gardener Suffolk & Timber Decking Suffolk

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  6. When you say remove stalk, are you referring to the stem, as well as the core and seeds? Also, can this be frozen?

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  7. When you say remove stalk, are you referring to the stem, as well as the core and seeds? Also, can this be frozen?

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    Replies
    1. i just removed the stalk and cooked the crabs whole..

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