Crab apple: the quiet workhorse of the hedgerow.
For centuries, the crab apple has rarely been allowed to be the main event. It's the fruit other preserves quietly rely on, its natural pectin is what helps looser, less cooperative fruits set properly, so it usually ends up working in the background of someone else's jelly rather than getting a jar of its own.
Not here. Slow-cooked from our own farm fruit and strained until clear, it sets to a pale, glowing amber with a clean sharpness and a faint floral note that cultivated eating apples simply don't have, because crab apples were never bred for the fruit bowl, they were left to do what they'd always done, wild.
Very good alongside roast pork or lamb. Better still with a strong cheese. And, as with most things that end up in a jar at Cross Bank Farm, entirely at home on a slice of hot buttered toast.
Ingredients: Crab apples. Sugar. Water. Lemon juice.
Grown in our own hedgerows and orchard at Cross Bank Farm.
Crab apple: the quiet workhorse of the hedgerow.
For centuries, the crab apple has rarely been allowed to be the main event. It's the fruit other preserves quietly rely on, its natural pectin is what helps looser, less cooperative fruits set properly, so it usually ends up working in the background of someone else's jelly rather than getting a jar of its own.
Not here. Slow-cooked from our own farm fruit and strained until clear, it sets to a pale, glowing amber with a clean sharpness and a faint floral note that cultivated eating apples simply don't have, because crab apples were never bred for the fruit bowl, they were left to do what they'd always done, wild.
Very good alongside roast pork or lamb. Better still with a strong cheese. And, as with most things that end up in a jar at Cross Bank Farm, entirely at home on a slice of hot buttered toast.
Ingredients: Crab apples. Sugar. Water. Lemon juice.
Grown in our own hedgerows and orchard at Cross Bank Farm.