Crab apples are smaller and sharper than cultivated apples, and may be green, yellow or red in colour.
Their bitter, dry-tasting nature makes them unpalatable to eat but their intense apple flavour works well in many recipes, including drinks and jams.
From a health perspective, crab apples are a natural antioxidant and high in vitamin C.
Their seeds and core and naturally high in pection making them useful to set jellies and jams.
Keeps for about 1 year. Refrigerate once upon and use within 1 month.
- Crab apples 600g, washed and chopped [I like to use red-skinned ones as they give the jelly an amazing colour]
- Chillies 35g, chopped
- Water 1 litre
- Lemon juice from 1 lemon
- Caster sugar 500g
This is a recipe from The Hedgerow Apothecary: Recipes, Remedies and Rituals by Christine Iverson, published by Summersdale, £14.99.
Main image: Crab apple jelly. © Anita Peeples/Getty