1 batch with sugar syrup and 1 batch with sugar/vinegar/spice syrup (same syrup as in Spiced Crabapples).
Had a nibble today and they are rather nice.
Pricked the crabapples with a skewer (hence the big holes) before putting them into the jars.
Then fill up with syrup, seal and put in your preserver.
Just out of the preserver.
They look beautiful. I have just put the recipe for the Limoncello on the recipes page of our blog. have fun! I am available for giving my professional opinion re limoncello tasting, anytime!
ReplyDeleteI will be interested to see what the apples in syrup taste like. Clever idea ! Why didn't I think of that?
ReplyDeleteThey are actually very nice in syrup! You can eat them either daintily and leave the core, or the whole thing.
ReplyDeleteI'll give you a sample next time I see you.
Ps.: I still have enough crabapples left for you to preserve a batch, if you like. Somebody gave me 2 buckets and I've 'only' used one and a bit so far. Let me know and I'll bring a few over. :)
ReplyDeleteAnother Ps.: Ran out of sugar and can't continue with the jelly. Must wait till the weather calms down to zip to the shops.
How are the two different kinds of crabapples working out.My mum, now gone ,used to serve them on the side of game and xmas turkey....... would love to know best way.....what's this about lemoncello?
ReplyDeleteThe crabapples are very nice. Both kinds are popular, especially served alongside a cheese platter. I could imagine that they'd be nice with game and turkey, too.
ReplyDeleteGo for it, if you have access to crabapples. They are easy to prepare.
Limoncello is a nifty way to use up lemon zest and get some strong stuff to sip on a cold winter's night. Or any time really. :)