Like every year, I picked a load of crabapples to make jelly, and like every year the wash water is grey, dark grey, almost black at first, then getting lighter with every rinse but it never becomes really clear, like other fruit. We live in a remote place, no roadside pollution from traffic, nor pesticides etc. This is the only fruit where that happens. I am pretty sure the fruit is safe to process, even if it's apple scab (which I don't think it is, the trees are healthy and the crabapples are plum and larger than ever this year from all the rain), it's safe to eat. The jelly always turns out golden-colored and crystal clear. Has anyone made a similar experience with crabapples? Thanks.
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)