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Posts Tagged ‘crabapple jelly’

In my kitchen…

…are colanders of crabapples, picked when we visited Pete’s Uncle Bob and Aunt Robin in Mudgee.  The boys stood on the tray of Uncle Bobby’s ute (truck) to pick them from the old tree in the front yard…

Pete turned the fruit into eight jars of delicious crabapple jelly

In my kitchen…

…are baskets of Anarel Garlic and homegrown onions.  We’re not particularly adept at growing onions, but it was nice to find a few in the garden…

In my kitchen…

…are new kitchen gadgets.  Last year I killed my mini food processor and Pete destroyed my handheld blender.  I replaced both with bright orange Cuisinart…

In my kitchen…

…is a basket of miniature toys that Small Girl and Little T play with when they come to visit.  It will keep them content and sitting at the dining room table for an hour, which is long enough for the grown-ups to have a cup of tea and a chat…

In my kitchen…

…are these gorgeous Cambodian bamboo bowls that Pete’s sister Katey gave me for Christmas.  Isn’t it just the most beautiful shade of red?

In my kitchen…

…are two large rectangular pizza stones.  I’ve searched for these for a long time, and was very excited to come across them at Victoria’s Basement

They fit neatly side by side in my 90cm free-standing Smeg oven, and provide a large continuous baking surface (they’re both the same size, please excuse the fish-eye effect in the photo)…

In my kitchen…

…are paper liners which fit my loaf tins perfectly.  I also found these at Victoria’s Basement and they were relatively inexpensive ($6 for 40)…

They made the latest batch of tiger cakes just that little bit easier…

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Tell me, what’s happening in your kitchen this month?

If you’d like to do an In My Kitchen post on your own blog, please feel free  to use this format, and to leave a comment here linking back to your post.  We’d love to see what’s happening in your kitchen this month!

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In My Kitchen Posts, February 2012

Amanda @ Lambs’ Ears and Honey

Sarah @ xo.sorcha.ox

David @ Cookbooks Anonymous

Karen @ Soul Kitchen Blog

Claire at Claire K Creations

Shelley @ All Litten Up

Pam @ Grow, Bake, Run
(brand new blog!)

Sue from Sous Chef

Lizzy @ Bizzy Lizzy’s Good Things

Misk @ Misk Cooks (belated Jan 12 IMK)

Heidi @ Steps on the Journey

Misk @ Misk Cooks

Mandy @ The Complete Cook Book

Tandy @ Lavender and Lime

Jane @ The Shady Baker

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Crabapple Jelly

We have a crabapple tree in our backyard which, to our great disappointment, never fruits.  I suspect it isn’t particularly suited to our suburban clime, but every year we watch it hopefully, willing it to provide us with some treasure to play with.  Sadly, it never has, so when Christina offered to share some of her dad’s bounty with us, I gratefully accepted.  A couple of hours later, a handsome man rang our doorbell and presented me with a plastic bag of ripe, red crabapples.

They were so beautiful!  I’ve never seen crabapples en masse before, and I was amazed by their rosy colour.  They reminded me a little of the lilly pillys we’d harvested for jelly last month, only the fruit was much larger.  I suggested the we turn them into pectin (crabapples have wonderful setting properties), but Pete argued that crabapple jelly is the queen of all preserves, and that it would be a shame to do anything less with them. There was a little over a kilo of fruit and we began by washing and cutting it all into pieces.

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The chopped fruit was covered with water and brought to a boil, then left to simmer for (literally) hours, until the crabapples had completely softened and turned into mush.

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We tipped the boiled mass through a sieve lined with a clean piece of calico (I’d poured boiling water over the cloth to sterilise it first), then allowed it to drip through for a couple more hours.  It’s important not to press the fruit during this sieving process, or you end up with cloudy jelly.

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Once it had finished dripping (you’re meant to let it go for four hours or overnight, but we were a little impatient), we added 700g sugar and lemon juice to the litre of strained liquid in the pot.  This was brought to a gentle boil, skimmed carefully and then taken to a rolling boil until the jelly reached its setting point. Pete seems to instinctively knows when this is, but I still test a blob on a cold plate (when you push it and it wrinkles, then it’s set).

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The crabapples produced the reddest, most jewel-like jelly I’ve ever seen, with a delicious, slightly tart and very distinctive flavour. The kilo of fruit produced three large jars and one baby jar of jelly.  Such a fun afternoon!  Thanks Christina!

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See our Jam Making Primer for more tips on making jam.

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