We discovered we have a crabapple tree in the front garden. Chaos immediately ensued, resulting in this:
I may have a fruit problem.
Today I washed and chopped and boiled and strained all EIGHT POUNDS of those, and by the time I was done I was too tired to make jelly even if all I had to do was pour it all into a pot and boil it with sugar for fifteen minutes. And actually jar it. That was the part that seemed too hard. But the juice is an amazing shade of red and it’ll be interesting to see what color (and flavour) the resulting jam is. I hope it’s nice, because chopping all those up was a real you-know-what in the ass, as a teenage friend of mine once said to her mother. (“Honey,” her mother replied, “it’s all right to say ‘pain’.” :))
Yesterday I made more wild blackberry jam and apple jelly with cinnamon. The cinnamon apple jelly is a completely different color than the other two batches, and I don’t know if that’s because I boiled the others longer or if the cinnamon had some kind of dramatic effect on its gelling (because it seemed to gel a little faster) and color or if the two or three not-Bramley-apples that are more yellow-skinned than the Bramleys affected it or what, but it’s very pretty:
It’s got a faint pinkish tint I can’t get the phone’s sensor to register, but it’s very pretty, anyway. :)
The other day I found an apple dessert recipe that I thought looked good, and then I made it and it wasn’t so much good as “I think you could probably get out of a prison sentence with this stuff” delicious, so I made a second batch and yep, it’s that good.
I’ll post the recipe in a couple days. I’m too lazy to do it tonight. :)
I’m down to the last half basket of apples to process. I have about 12 pounds of frozen apples, four pounds of frozen apple pulp to turn into jam (because after overhearing me mumbling to myself about whether it was worth saving to make into more apple jam, which is what gave me the napalm-style burns, Ted got a spoon and tried the apple jam that was in the fridge, then left the room eating it straight from the jar, implying to me that it was worth saving…!), currently about 8 cups of crabapple juice and probably four pounds of crabapple pulp to turn into jelly and jam, another batch’s worth of wild blackberries, and half a batch of strawberries that I need to get rhubarb for so I can make one more batch of strawberry-rhubarb jam.
The weather is supposed to remain unseasonably nice for the next few days, so on Friday I’ll probably go out for a last foray into the blackberries because
EVEN THOUGH THE LANDLORD AND HIS TREE SURVEYOR FUCKING CUT DOWN HALF MY BLACKBERRY PATCH
there are still some ripening out there, and a lot down in the park where I got a couple of other big hauls. And then I’ll be done with the berries, I think, but we’ll have another apple-picking party soon and I’m going to have to figure out what the hell to do with all of them then. Like find out if there’s a local cider-maker or something…
Oh, I also got a new Old Races short story finished for the Patreon patrons, and should get that posted tomorrow. :)
(x-posted from The Essential Kit)