I've been picking crab apples recently, from a hedgerow in a field near our village of Sunniside. I've already used some to make bramble jelly. The tart flavour is balanced by the sweetness of the blackberries. The crab apples also supply the pectin to set the jelly.
The leftover pulp was pressed through a sieve and the resulting fruit puree was added tonight to the sweet mincemeat I am currently making. More about that later.
Tomorrow I will also make crab apple jelly. It's about 3 years since I last made it and then most of it went in swaps!
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