Crabapple 'Wrights Scarlet'
(Malus sylvestris)
Our crabapple orchard was grown in situ - MM106 rootstocks were planted in winter then 'Wrights Scarlet' was budded on top the following summer. We chose this variety because of its large, intensely red fruit, and it's resistance to blackspot. Ready to pick by mid April, but will remain on the tree for most of winter, if left, as the birds will only eat them when food becomes scarce.
Crabapple Jelly
Put halved crabapples (not over-ripe) in a large pot with water to cover only half the fruit - too much water will dilute the end result. Boil till mushy, mash up then drain in a jelly bag.
Use equal parts sugar to juice to make this jelly. It will be ready after only about 10 minutes simmering as the fruit is full of of pectin. Remove surface scum off heat for a clearer finish before potting up.
Currants also make great jelly, setting as reliably as crabapple
