@neilh - a few recipes as promised !
funny you should mention sloe gin in the other discussion thread a few minutes ago, as I have supplied a recipe for crabapple schnapps / infused vodka ;-D
anyway, hope they are of use to you, and if you have any spare crabapples, you know who will trade them for a few recipes
https://www.dawlish.com/article/details/154
(=[;-D
Thanks chef. The Schnapps sounds good, also the jelly with chilli - presumably the setting point can just be tested with thermometer as well instead of saucer? We're processing tomorrow hopefully and should have some left over, otherwise I'll go and pick some more. Will let you know.
@neilh - 105 to 107c. had to chuckle reading your inquiry, i was going to put that in the recipe, then thought "nah, cos everyone will ask how to test if they don't have a thermometer" ;-)
@chef - glad to give you a chuckle. I used to test by poking the jelly on a cold saucer but found it very variable. So with scientific background I moved to thermometer for more precision!! Batch of crabapple schnapps now made - leaving for a couple of months to mature ready for Xmas festivities. First batch of crabapple juice ready for jellying tomorrow. Smells delicious but we didn't get much juice from quite a large pot of crab apples; I don't know if we cooked for too long and water boiled away or whether we should have added more water to begin with (added enough to cover the apples and simmered until fruit was soft but not mushy). Any thoughts?
Please 