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| Crab apple |
I planted 3 crab (wild) apple trees in the
garden for their flowers, mainly to attract pollinators. They form fruits too,
tiny apples, and this special year the trees are loaded, and not attacked by insect.
It is really against my (greedy) principle to let them drop and wasted, so I
harvested 15kg.
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| Crab apple |
Traditionally crab apple is made into jelly, meaning just keep the clear juice. This is really too much work for large quantity, so I
decided to turn them into thick paste, similar to quince paste.
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| Crab apple paste |
1. Wash and remove stem of the apple, place
in baking trays and cover with water, bake at 180˚C until soft, around
1.5hours.
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| Crab apple paste |
2. Mash up apple, add more water if it is
thick, use a juicer to remove seed and skin.
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| Crab apple paste |
3. Season with sugar and a little salt for
flavor. Pour into baking trays and dry in the oven at 80˚C to thicken. Keep in
preserving jars in the freezer.
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| Crab apple paste |
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