Tuesday, July 20, 2010
Spiced crab apples
Anyway, I found this one:
2 1/2 lbs of small crab apples with stems attached
1 1/2 Tbps whole cloves
2 sticks of cinnamon
1 1/2 Tbps whole allspice
3 cups vinegar *I used white but cider would probably be better*
6 cups sugar
3 cups water
Wash crab apples and remove blossom ends. Run a needle (I used a wooden skewer) through so that the skins stay intact (didn't work for me, but I think I needed to reduce the heat). Tie the spices in a piece of muslin. Combine vinegar, sugar and water in a large preserving pan. Bring to boil and boil for 5 mins. Add half the crab apples and simmer (slowly with lid on) for about 10 mins until the fruit is cooked. Remove fruit to a large bowl. Repeat with remainder of crab apples. Then tip hot syrup over the apples (now in the bowl). Cover and leave for about 12-18 hours (I left overnight in the fridge).
Pack crab apples into hot preserving jars, reheat syrup and pour over crab apples in jars, leaving 1/2 inch gap at top. Seal. Then process in hot water bath (first time I have ever done this believe it or not!).
Note: Apart from the fruit splitting, which I realise was caused by too vigorous boiling instead of a gentle simmer!, I was pleased with my first bottling efforts. From what I've read, the crab apples go nicely as an accompaniment to meat. Seems fairly common in the USA. I look forward to finding out if they're tasty.