Each of the leaves had tiny water drops frozen onto it, that looked like it had been covered in shiny crytals.
With rain forecast for later in the day, we decided that today was a perfect day to make some preserves with the bag of crab apples that we had collected the day before.
Halve the crab apples, do not peel or core them, and put them in a heavy pan with 3 cloves per 1kg of apples. Cover with water, and then bring to the boil.
Turn down the heat and simmer until all of the apples are soft - don't give them a hand to break down by squashing them as this will turn the jelly cloudy.
When all of the apples are soft, strain off the liquid through a jelly bag, or butter muslin.
Measure the liquid and return it to the pan, after emptying the apple pulp (does anyone know what to use the pulp for, I hate just throwing it away but don't know what else to do with it?)
After helping make the Crab Apple Jelly, No 2 decided that he wanted to make some mini lemon meringue pies. I'd taught him how to make a large pie a couple of weeks ago and he has been making it regularly since. Funny as he hates cooking at school!
He made the pastry by putting 70z plain flour, and 3 1/2 0z of diced butter into the food processor and mixing until it looked like breadcrumbs, then mixed in 1 beaten egg yolk (keep the white for the meringue), 3 tbsp milk, 1 3/4 oz icing sugar and the grated rind of 1 lemon (you will need the juice later). 
Whilst the cases were blind baking he started what he finds the fascinating bit. (cloudy cornflour mix turning transluscent, and clear eggs turning opaque, I'm sure there is a scientific explaination but I don't know what it is much to his disgust:-))
Measure the liquid and return it to the pan, after emptying the apple pulp (does anyone know what to use the pulp for, I hate just throwing it away but don't know what else to do with it?)Add 450g of preserving (Jam) sugar per 600ml of liquid, and heat gently, stirring until the sugar has disolved, then boil until the liquid reaches setting point -(when a spoonful dropped onto a cold saucer wrinkles when pushed).
Pour into warmed, sterilised jars and seal. The picture doesn't do justice to the colour, which is a rich pink.
After helping make the Crab Apple Jelly, No 2 decided that he wanted to make some mini lemon meringue pies. I'd taught him how to make a large pie a couple of weeks ago and he has been making it regularly since. Funny as he hates cooking at school!
He made the pastry by putting 70z plain flour, and 3 1/2 0z of diced butter into the food processor and mixing until it looked like breadcrumbs, then mixed in 1 beaten egg yolk (keep the white for the meringue), 3 tbsp milk, 1 3/4 oz icing sugar and the grated rind of 1 lemon (you will need the juice later). When mixed he put it onto a floured board and kneaded it briefly then wrapped and left to rest for 30 mins.
He then rolled out and cut circles to line a deep bun tin, and baked blind at 180oc for 15 mins.
He lowered the heat to 150oc
Whilst the cases were blind baking he started what he finds the fascinating bit. (cloudy cornflour mix turning transluscent, and clear eggs turning opaque, I'm sure there is a scientific explaination but I don't know what it is much to his disgust:-)) He mixed 3 tbsp of cornflour with 10 fl oz of water.
Added the grated rind of 2 lemons
Juiceed the 3 lemons he had so far used and added to the cornflour mix.
He turned down the heat and cooked for another 2 mins stirring constantly. Removed from the heat and left to cool for a couple of minutes, measured out 6 oz of caster sugar, and separated 2 eggs. Added 5 tbsp of the sugar and the beaten yolks to the mixture, mixed well then added to the pastry shells. In a separate bowl he beat the 3 egg whites until stiff then whisked in the remaining sugar. Spread over the tarts and mad into little peaks. Baked for 25-30 mins for the small tarts or 40 mins for a pie.
And you have pudding! If they last that long.
Added the grated rind of 2 lemons
Juiceed the 3 lemons he had so far used and added to the cornflour mix.Brought to the boil whilst stirring, and as if by magic the cloudy liquid turned a transluscent yellow! (sorry rubbish picture)
He turned down the heat and cooked for another 2 mins stirring constantly. Removed from the heat and left to cool for a couple of minutes, measured out 6 oz of caster sugar, and separated 2 eggs. Added 5 tbsp of the sugar and the beaten yolks to the mixture, mixed well then added to the pastry shells. In a separate bowl he beat the 3 egg whites until stiff then whisked in the remaining sugar. Spread over the tarts and mad into little peaks. Baked for 25-30 mins for the small tarts or 40 mins for a pie.
And you have pudding! If they last that long.N0 2 now has the bug and has decided to make Rosemary Jelly tomorrow - I just wish the enthusiasm included the washing up!
