Wednesday, 9 November 2011

Crab Apple

Fiona and I have started a tradition, and although it is only in it's infancy (2 years) I feel it will run and run. The annual picking of the crab-apple.

There are 5 crab-apples trees that Steve and I often admire whilst walking the dogs. Beautiful throughout the seasons, from their lovely blousy blossoms to the ruby red fruits that they display so amply now.

These trees are fully laden with the most glorious crab apples and it is such a shame to waste such 'gorgeousness' so Fiona and I took the short walk, me with the trugs and Fi with the more professional, and high fashion, harvesting bag which fits jauntily over the shoulder.

We harvested the fruit picking side by side talking about plants, flowers, food and books, and as always time slips sideways, and you suddenly realise that you have greedily picked more than enough, and carrying them home will be decidedly awkward. Its very odd but once we picked them they look as much yellow as red.

Getting the juice from the fruit is no longer the arduous task it once was, the Steam Juicer has dispensed with any need for muslin and waiting. That last sentence reads like an advert, I don't mean it to but it is such a fantastic utensil and saves so much time and mess that it is a wonder that more people don't have them.
The juicer uses gentle steam to open up the fruit cells, so that the juice drips into the juice pan which can then be used to make jellies or cordial.

Fill the bottom pan with water and place on the hob to boil, the juice collecting pan fits snugly a-top, this is where the juice collects, add on the steamer basket with the washed fruit and then the lid, don't worry about pitting the fruit or removing stems there is no need. Once the pan is boiling it will take 40 to 70 mins, for the steam to puff up the fruit and release the juice which falls into the juice pot.

Once we had enough juice we could set about making the jelly (no pun intended).

We used Fiona's recipe of course and although she likes it hotter than me, I went along with the chilli to juice ratio which resulted in the most delicious Jelly, the sweet and hot is a perfect companion to cheese, cold cuts, and I even use it on my curry.

You can find the recipe here 


  1. I love our annual crab apple picking too and it's fun doing the juicing and making the jelly together.

    I reckon that we should try crab apple cordial and liqueur next year :)

  2. What make of juice steamer is it please- many a time we end up with things straining through muslin in the kitchen- would be good to try this method out.

  3. The Liquineer


    you won't regret it