A sample crabapple

Our friends Julie and Greg invited us for dinner, and we’d almost made it to their house when I made Kevin stop the truck.  He did.  “Back up,” I said.  He did.

“What are those?”  I pointed to a tree absolutely loaded with cherry-size fruit.

“Crabapples,” Kevin said.  It was pretty embarrassing that I didn’t recognize them.  I’ve never dealt with crabapples before.

I couldn’t resist.  I filled a plastic bag with them.  When we arrived at dinner, I told Julie that, if her neighbor asks about marauding fruit thieves, she knows nothing about it.

Now I have about 4 cups of crabapples, and a source for more.  Jelly, or liqueur?  Anybody got crabapple ideas?

5 people are having a conversation about “A sample crabapple

  1. They’re full of pectin. So you can use them in combination with another fruit to make a pretty good jam or jelly. I’m going to be in the foraging market for some any week now when the elderberries start to ripen. “Hedgerow jelly” from the River Cottage Preserves cookbook.

  2. Liz — Thanks for the link! Those look pretty good.

    Kate — Combining is a good idea. Now, if only I had some hedgerows — I don’t think we have wild elderberries around here.

    Paula — I’ll look into it.

  3. Crabapple jelly is my favorite. It’s easy and foolproof. You strain out all the fruit so no peeling or cutting out bruises, and you’re left with a gorgeous hot pink liquid that has so much pectin it can’t fail to set. As Kate says, if you get a haul of blackberries or ther low-pectin hedgerow fruits, you can pad them out with crabapples. It’s nature’s filler.

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