World of fruit
A look at Crab ApplesCrab Apples are very useful trees. There are many different varieties, each having its own qualities. They make various forms from the upright Pillar apple Malus tshonoskii to the weeping Malus Red Jade. Their flowers in early spring vary from white through rose pink to deep burgundy red. Some such as Malus x hillieri seem to produce masses of flower. Crab apples are good pollinators and are often placed in orchards to pollinate when one commercial variety is grown. Some varieties such as Malus tschonoskii are excellent for autumn colour. Some such as Malus Royalty have dark purple foliage throughout the summer while others such as Malus Profusion. All will provide autumn fruits - some are small such as Malus floribunda others are much larger such as Malus John Downie. The fruit colours vary from bright yellow to deep red and all shades between. Some keep their fruit through the Autumn and well into the winter such as Malus Rudolph. Crab Apples particularly the larger ones can be used to make Jelly. A little further on I will be having a go at making some from a variety the we grow!
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We are offering four varieties of Crab Apple.
Malus Red Sentinel which produces clusters of bright red apples. They ripen up redder and redder through the Autumn and hang onto the tree well into the New Year. The picture opposite was taken early October in early evening with a low sun. I will try to replace with one with more sun on it.
Harry Baker has purplish foliage and impressive large wine red apples as in the picture across that have the same coloured flesh. They colour up late summer and last into October. I have collected quite a few of these fruits and below describe the making of Crab Apple Jelly!
John Downie is a very well known variety produces large conical bright orange / red crab apples. The last variety we supply is Golden Hornet. This produces masses of bright yellow fruits, even on the nursery, which are retained until late in the year.
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 The making of Crab Apple JellyTake 4lb of apples and place in a large saucepan. Cover with water and boil I have used apples of Harry Baker. Because they are quite large I have cut them in half. With smaller apples boil them whole. When they have softened mash them thoroughly. Strain the liquid through muslin by making a bag and hanging above a bowl. Add 1lb sugar to each pint of strained juice. Heat to dissolve sugar then boil for 10 minutes. Do a setting test by spreading a spoonful on a plate that has been in the fridge. If not setting boil for a little longer. When ready decant into prepared jars and seal. Recipe taken from 'A Harvest of Apples' by Ruth Ward.
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