Dale Shipp wrote to Ruth Haffly <=-

Actually, the builder put in a tree that was called a crab apple tree.
It was slightly different, both in bloom and fruit. As to trying to
make any thing out of the fruit -- we are not into that sort of thing. That crab apple tree fell over during a wind storm because of mole
tunnels softening up the soil. The moles liked to eat the grubs that
were the larva of the June bugs who liked to eat on the tree.

I might mention that when we visited a cidery on one of our trips to Wisconsin/Michigan, they had a crab apple tree planted at the end of
each row of apple trees. They said that it helped draw the bees into their orchard for pollination. That crab apple tree had fruit slightly bigger than what you get when you touch first finger to your thumb.
Our tree has fruit which is the size of a thumb nail.

The "fruit which is the size of a thumb nail" sounds like what I know
as a crabapple. I used to use those from my grandparent's tree as ammo
for my slingshot (catapult). My grandmother, however, made a couple of
things with them. Neither of these recipes is hers - but they're very
similar .... and yes, I realise that you leave your crabapples for deer
forage. But others may find these interesting.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Crabapple Pickles
Categories: Fruits, Pickles, Preserving
Yield: 7 Pints

7 lb Crabapples
7 c White sugar
3 c Vinegar
2 c Water
1/2 c Broken stick cinnamon
1/4 c Whole cloves

Steam hard crab apples a short time before dropping into
the syrup. Combine all other ingredients to make a syrup.

Tie spices in a little cheesecloth bag and cook in the
syrup for 5 minutes.

Remove apples to clean jars and add another layer,
continuing until all apples are cooked. Fill jars with
syrup and seal.

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Mary Wynne's Crabapple Jelly
Categories: Five, Fruits, Condiments
Yield: 32 Servings

8 c Fresh crabapples
Water as needed
3 c White sugar
1 (3") cinnamon stick; opt

No commercial pectin is required as crabapples have
high natural pectin content.

Remove stems and blossom ends from crabapples, and cut
into quarters. Place them in a large stainless steel or
other non-reactive pot or saucepan. Add enough water to
be able to see, but no so much that the crabapples are
floating. Bring to a boil, reduce heat to medium, and
let simmer for 10 to 15 minutes. The apples should
soften and change color.

Strain the apples and juice through 2 or 3 layers of
cheese cloth. You should have at least 4 cups of juice.
Discard pulp, and pour the juice back into the pan.
Bring to a simmer, and let cook for 10 minutes. Skim off
any foam that comes to the top. Next, stir in the sugar
until completely dissolved. Continue cooking at a low
boil until the temperature reaches 220°F/104°C. Remove
from heat.

Pour the jelly into sterile small decorative jars
leaving 1/4" head-space. Process in a hot water bath
to seal.

RECIPE FROM: http://allrecipes.com

Uncle Dirty Dave's Archives

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