robins pincushion of wild rose

Almost Autumn

Autumn is almost here and I’m holding the door wide open to usher it in.

tree and pond in autumn mist

This morning felt like autumn.

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spiders web with dew

Mist shrouded the trees, the air smelt different and a gossamer of dew laden spiders’ webs hung from the gates and plants. Who can not be mesmerised by the beauty of the spiders’ webs and a little humbled by the intricate designs of the fine silk, which even the most talented lacemaker could never replicate?

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autumn rosehips against blue sky

Brilliant sunshine soon burnt off the mist and caught the rosehips as they stretch for the sky.

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crab apple trail

Lower down in the hedge, hawthorn berries jostle with deep purple blackberries and blue hued sloes. Wild pears and crab apples litter the ground just asking for someone to line them up along the footpath and call it ‘art’.

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Much as I love summer, I’m ready for autumn, especially, warm sunny autumn days like this, rather than the torrential downpour that turned a Sunday afternoon stroll into a run for home.


Take 3kg of crab apples

crab apple tree

Walk along the footpath around Lakes Field and each wild apple and crab apple tree is marked by a scattering of apples across the path. Each tree produces a slightly different fruit; from tiny conker sized apples to ones the size of a Cox with colours ranging from sour looking green to acidic yellow, some tinged with orange and others speckled with brown. The one thing they have in common is that they are sour, some eye wateringly so. If we make cider, I pick up some of these apples, but mostly I rearrange them into lines and little piles along the pathway. Unfortunately, nobody else realises they’re artistic installations and soon they’re trampled underfoot or kicked aside and gradually rot away.

In the garden, I find it almost impossible to let fruit and vegetables go to waste, though I make an exception for courgettes which I cut off and lob onto the compost heap when they grow to the size of a small airships. Hence, we are still eating raspberries nearly every day, though the end is in sight.

However, I’ve come to accept trees as a wonderfully decorative part of the garden whose fruit are a bonus, not the raison d’être. Indeed, our crab apple tree was planted as a decorative tree long before we came here, with no thought of doing any more than admiring the glorious blossom and orange blushed fruits. Even so, it would be a shame to leave all the fruit to rot, especially as there’s such a thick carpet of crab apples under the tree.

crab apples under the tree

The easiest way to pick crab apples is to scoop them from the ground as they’re certain to be ripe. The trick is to work methodically, so that you don’t tread on the fruit before you get to it. A quick dunk in water gets rid of any grass or leaves.

This year, rather than try to make as many things to eat or drink with the fruits and berries that I pick, I’ve been investigating other uses. After all, there’s only so much jam we can eat in a year.

In just a few minutes, I scooped up 3kg of crab apples and set to work. These crab apples yielded about five litres of crab apple liquid, so you may want to reduce the amount if you don’t plan to try everything.

Make the crab apple liquid base

First of all, put the crab apples into a preserving pan and cover with water. If they’re large crab apples you may need to cut them in half.  Bring to the boil and simmer for about 30 minutes until they’re soft. Press the soft apples against the side of the pan to break them down and then tip the whole lot into a suspended jelly bag and leave to strain overnight.

 

Make Crab Apple Syrup

Dilute this syrup with sparkling water or add hot water and a squeeze of lemon juice for a warming winter drink.

Pour 500ml of strained crab apple liquid into a saucepan with 400g sugar. Add a clove and a small piece of cinnamon stick to make a slightly spiced syrup but remember to extract it before you bottle. Heat slowly to dissolve the sugar and then boil for 3 minutes.

Allow to cool slightly and pour into sterilised bottles.

Make Herb Jelly

Crab apple and herb jelly

Use mint, sage or rosemary to make a herb flecked jelly to serve with meat or leave out the herbs and spread the jelly on bread or scones.

Proceed as for Crab Apple Syrup but add 2 tablespoons of lemon juice and boil for 5 minutes.

Stir in 3 – 4 tablespoons of chopped herbs, depending on how herby you want your jelly to be. Boil for another minute. Check for set and pour into clean, hot jars.

Make Crab Apple Pectin

This home-made pectin is a useful alternative to commercial liquid pectin and doesn’t need special recipes with reduced boiling times.  I freeze home-made pectin in 100ml containers as that amount works perfectly with recipes such as Rose Petal Jam, which is what I mostly use it for.

Pour 600 ml strained crab apple liquid into a saucepan and boil for 3 minutes. Check the pectin strength using Celia’s instructions. Boil for longer if you think you need a firmer set.
Put into small containers and freeze when cold.

And still there was some crab apple liquid left…

wool dyed with crab apples

 

… so I poured it into the dye pot and added some wool; one skein was mordanted with alum and the other bramble. They were simmered for an hour and left to cool. Next day, I had one skein of beige wool and one of apricot beige so I soaked them in a water and vinegar solution to see if that would make them pinker. It made absolutely no difference. I rinsed them and then added them to a wood ash water solution, which turned them yellower. Not perhaps the shade I’d choose to knit a jumper, but useful in patterning or for a striped hat.

 

And finally …

fabric printed with crab apples

 

A few crab apples that didn’t make it into the saucepan were used to hand print some fabric. Why go to the hassle of carving lino blocks or drawing stencils when you can just cut a fruit or vegetable, dab on some fabric paint and print away? This fabric will probably be used to make a little zippered bag as that’s my current sewing craze.

6 ways to deal with a glut of crab apples including recipes for preserves and craft ideas.

Next to make:

Tomato & Chilli Jelly

Sweet Spiced Crab Apples

Probably. Possibly. Depending on the weather. It is unseasonably hot and not the weather for standing at the stove.

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