In the fall, the branches are weighed down by these pretty, abundant and very much edible berries. If the birds leave some, please see crabapple jelly recipe below.
In winter the remaining berries will look splendid against the white background of snow.
If you have an apple tree that is not self-pollinating, a crab apple that blooms at the same time somewhere in its proximity will solve the problem for you.
So here goes the Crabapple Jelly recipe:
3-4 pounds of crabapples
3 cups of sugar
Put the crabapples into a large pan and cover with water. Bring to a boil and simmer for 10 to 15 minutes. Strain the mixture, add sugar and bring it to a boil again, stirring constantly. Skim the foam off the top and let the jelly thicken until one droplet falling on a plate keeps its shape. Pour into jars and seal with lid.
Crabapple jelly has a beautiful bright red color that makes it excellent for adding color to creams, pastries and other deserts.
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