Tuesday, August 26, 2008

Crab Apple Harvest

Perhaps when Dan, our tree man friend, pruned that tree instead of taking it out like she thought he might, he may have known that we would be able to put its yield to good use. Likewise, today was the first annual crab apple harvest at Kriss's!Climbing up her ladder to reach the branches, she picked and shook the tree in order to get enough crab apples for us to make a winter's worth of jelly to share with all of our friends.
Jesse and Torrie played with the ball in the yard under the trees."For old time's sake", Jesse allowed me pull him around the yard in the wagon.Later, at home in my kitchen, I washed today's harvest and tomorrow shall cook up our fruit and fill the jars with our jelly.
Next we shall try to identify the pear tree in her yard and some ways that they, too, may be enjoyed. And what about those chestnuts? What can be done with them?
The apples on this little tree are great picked right off the tree and enjoyed as a healthy snack while she works out in her yard.
Grown naturally, none of the trees have been treated with pesticides, chemicals or poisons in hopes of keeping our world safe and healthy.


My recipe for Crab Apple Jelly

15 lbs Sour Crab Apples

Cold Water

1-1/2 Pounds Sugar

Options - Fresh Mint, Red Food Coloring or Cloves

Wash the crab apples and quarter without peeling. Place in a large pan and add just enough water to cover the fruit. Simmer on the stove gently until the fruit is soft and tender. Drain through a jelly bag, gently shifting the pulp from time to time to keep the juice flowing yet being careful not to force the juice through the jelly bag as that can cause the jelly to become cloudy. Measure out 32 ounces of the juice into a 12-quart pan and bring to boil for 5 minutes. Add the sugar and boil for 5 to 8 minutes longer, or until a small amount of the boiled mixture jells when dropped onto a cold plate. Pour into hot clean jars and seal with rings and lids. Continue cooking 32 fluid ounces at a time until all the juice has been used.


Mint Apple Jelly - Cook a few sprigs of fresh mint with the apples when preparing to extract the juice.

Red Crab Apple Jelly - Stir in a few drops of red food coloring just before pouring into the jars. Avoid adding too much coloring.

Spiced Apple Jelly - Tie a few whole cloves in a piece of muslin and drop into the juice at the beginning of cooking, removing just before pouring the jelly into the jars.

1 comment:

  1. hi! i really like this photo - i'd like to add it to my site called 'crabapples'. is that okay? please find it at http://hassens.blogspot.com/ if you want - the site is for a poetry project i have going... let me know if you prefer i take it down. my email is hassen@hhassen.com.

    ps - i like your blog, too! it makes me hungry...


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