Washingtonians Come Together! Washington Peeps

[LordSherryman]

Im outside stripping stems off pacific crabapples. They ripened late this year

This is my second year having them and my tree had so many the branches started drooping down. If you don't mind me asking what do you do with your crab apples? I haven't decided what I want to do with them yet.

 

[Hinotori]

Jelly. They don't taste like European crabapples. Make sure you're generous on the water in this recipe or it will be too thick.

Cover Pacific crabapples with water and simmer. Mash occasionally until soft. Strain through jelly bag.

1 cup juice
3/4 cup sugar

Bring to boil. Boil about 20 minutes.

 

[ValerieJ]

Jelly. They don't taste like European crabapples. Make sure you're generous on the water in this recipe or it will be too thick.

Cover Pacific crabapples with water and simmer. Mash occasionally until soft. Strain through jelly bag.

1 cup juice
3/4 cup sugar

Bring to boil. Boil about 20 minutes.

This might be a dumb question, since I've not tried making jelly before, but don't you need pectin?

 

[Hinotori]

This might be a dumb question, since I've not tried making jelly before, but don't you need pectin?

Not for these. They are naturally full of it.

Regular European crabapples have quite a bit. Even eating apples have some. Not quite ripe apples have the most and the sour apples like Granny Smith are best for getting your own pectin

 

[rosemarythyme]

Not for these. They are naturally full of it.

Regular European crabapples have quite a bit. Even eating apples have some. Not quite ripe apples have the most and the sour apples like Granny Smith are best for getting your own pectin

When I make jam I grate sour green apples in with the other fruit (like strawberries) in lieu of a pectin packet. It'll be more loose than store bought jams but still "gels up."

 

[Hinotori]

When I make jam I grate sour green apples in with the other fruit (like strawberries) in lieu of a pectin packet. It'll be more loose than store bought jams but still "gels up."

I know you can make liquid pectin from green apple peels. Some fruits just have a lot on their own

 

[rosemarythyme]

I know you can make liquid pectin from green apple peels. Some fruits just have a lot on their own

Yup I make sure to leave peels on when I grate them.

 

[ValerieJ]

Not for these. They are naturally full of it.

Regular European crabapples have quite a bit. Even eating apples have some. Not quite ripe apples have the most and the sour apples like Granny Smith are best for getting your own pectin

Fascinating.

 

[Smokerbill]

Im outside stripping stems off pacific crabapples. They ripened late this year

I don't remember if I mentioned it but I think I found a Pacific crabapple tree along the highway just south of town. Problem is, there's no space to park next to the road but I guess I could try to be quick about it. LOL

I made my own liquid pectin from immature green apples a few months ago. I still have two 1/2 pints in the freezer. I used part of it to make Oregon grape jelly. It didn't jell hard, but it definitely thickened.

 

[Kmaria187]

Our Chip drop has arrived for our chicken run so even more work to do this weekend. But love the chips in the run keeps the girls feet dry and clean. Since it is that time of year when its going to get wet and cold. its a lot of work but at least it is free