My three crab apple trees that are grown
for pollinating other fruit trees, for the sheer beauty of its dense clusters of
flowers, have provided me with 2 kg of decent size fruits.
So pretty that I would not want to waste
them, so I cooked them with water and sugar until soft. Using a fine mash bag, I filtered out the pinkish crab apple jelly,
and use the remaining pulp in dessert.
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