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Crab Apple Wine 03/11/2010

Filed under: Uncategorized — foraginglondon @ 12:26
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Here is one of the easiest recipe I’ve tried this Autumn, and one that can still be tried. There are still crab apples on some trees, and enough on the tree outside my flat to give this wine a go.
I have now bottled the wine, and it has a fruity smell. I really think this is worth trying as the equipment needed is minimal and the ingredients needs is also minimal and at little cost.

Ingredients:

  • 4 litres of crab apples
  • 4 litres of water
  • 1 1/2 kilos brown sugar

Method:

Soak the crab apples (sliced) in the water for two weeks, stirring daily. (I personally did it for one week in a fairly warm flat. The sight of flies hovering over the bucket and scum forming on top forced my decision).

Sliced crab apples in water

Sliced crab apples in water

Strain the liquid and add sugar and stir well and often til it begins to ferment. (you will know it has begun fermenting as bubbles start rising to the top).
Put it in a cask or jar, cover it with a cloth and leave til fermentation ceases.

Bottle and leave three months before drinking.

Crab apple wine bottled

Crab apple wine bottled

 

Apple and Mint Jam 21/10/2010

Filed under: Uncategorized — foraginglondon @ 11:25

Once I again I am faced with a glut of apples, this time they have come from my secret (though public) orchard in North West London. I prefer to keep it that way until I’ve spoken to the conservation group about how they want to manage it going forwards. I took the liberty of going in there and picking the fruit as most of the apples had already fallen on the ground.

My glut of apples from the secret orchard

Again using the ‘Home Orchard Cookery Book’ by Gillian Painter I found an apple and mint jam that would make good use of some tart apples, and the mint in my parents garden.

Ingredients:

1 kg tart apples

3 cups water

3/4 kg sugar

bunch of mint

1/2 cup chopped mint

Method:

Slice the apples and simmer in the water until tender. Rub the pulp through a sieve and return to the pan with the sugar and a large bunch of mint. Bring to the boil and boil fat till the jam sets when tested. A few minutes before the jam is ready remove the bunch of mint and add 1/2 cup of finely chopped mint and boil again. Pour into jars and cover when cold.

Boiling apple pulp with bunch of mint

Boiling apple pulp with bunch of mint

3 jars of apple and mint jam

Recipe makes 3 jars of apple and mint jam

3 1/2 jars of apple and mint jam

3 1/2 jars of apple and mint jam

My final note on this recipe is that these tart apples set very quickly. Having had problems getting the pears to set this lot set very quickly, so do not leave the pan and test after 5-10 minutes at most.

 

 
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