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crab apples

eyeguy 54

By eyeguy 54
in Cooking and Sharing Recipes

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RebelSS Grand Master

RebelSS

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Posted (edited)

Not sure about the type, but there are thousands of crab apple cultivars in Minnesota. What I DO know: I have a tree that gets loaded down with them year after year, which I pick and fill grocery bags full of, then take to the Sisters at St Marys Hospital/ Assisi Heights.This tree was so loaded last year, the top branches (25' high) were sagging and within touching distance. Anyway, the Sisters turn them into the best crab apple jelly around, which of course, I get part of the take. :P 

It's a pretty intense process to get much jelly, as it takes a WHALE of a lot of these little  guys to cook down, strain, etc. If you can find someone to do it, it's delicious on anything. But then, I'll bet you already know all that.

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pushbutton Grand Master

pushbutton

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They look like ornamentals. Most often the Asians  are too bitter, but take a bite and see......  they are not poisonous or anything......again, just often too bitter. Usually the best jelly crabs are American cultivars, usually a Dolgo offshoot, that Rebel posted. . bigger and sweeter.. Also like he mentioned a pain in the patutty, but probably my favorite jam and worth the effort.

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pushbutton Grand Master

pushbutton

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Thinking about it a little more, suppose it would not hurt to try to whip up a batch. I never have just because I do have an old fashioned litterally growing right out my door.....and being bigger are simply less work. Have made palatable elderberry jam/syrup and that stuff is really nasty before cooking and adding sugar. Just cut off the stems, cover with water, boil for 1/2 hour or so, strain, add sugar, and boil more till it sets. 

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