Well I got some crab apples two different colours yellow and green; I would have liked some red ones as the colour is so suitable for the seasons of autumn into winter especially for Christmas. There is nothing more cheerful than a jar of bright red jelly but the yellowy green is pleasant too However you have to be grateful for what comes your way which is a blessing in itself. I am however certainly looking forward to some roast pork served with some apple jelly.
I have written prolifically about crab apples and what I do with them in posts gone by. here are the links if you want to check them out including the recipe I use. I did the jelly in my jam pan but you can use the same quantities in a maslin/preserving pan. I tend to make jellies in small quantities I was always taught where jellies were concerned that you use the equivalent amount of juice to sugar i.e. 1 pint of juice use 1lb of sugar.
Now I have to find time to process them.
Catch you shortly.