Crab-apple and chilli paste

Crab-apple and chilli paste

By
From
The Produce Companion
Makes
375 ml
Photographer
Jeremy Simons

Ingredients

Quantity Ingredient
600g crab-apples, halved
1 lemon, juiced
750ml water
caster sugar
1 red bird’s eye chilli, halved lengthways

Method

  1. Combine the crab-apples, lemon juice and water in a large saucepan. Bring to the boil then reduce the heat, cover and simmer for 30 minutes, or until the crab-apples are very soft.
  2. Place a fine-mesh sieve over a bowl and pour in the crab-apple mixture, pushing through as much purée as possible. Discard the solids. Measure the purée in cups. Return the purée to the clean saucepan and add equal cups of sugar, along with the chilli.
  3. Place the pan over low heat, stirring until the sugar dissolves. Increase the heat and boil for 45–60 minutes, stirring regularly and skimming foam from the surface as necessary, until very thick – a line drawn in the paste should hold its shape for a few seconds.
  4. Spray or brush a small tray with oil and pour in the paste, removing the chilli. Leave to set overnight.
  5. Cut the paste into squares, or use a cookie cutter to cut rounds. Place in an airtight container with baking paper between each layer. Store in a cool, dark place for up to 6 months.

Cook’s note

  • Crab-apple paste is a great alternative to quince paste on a cheese platter. I also use it to glaze roast lamb. You can wrap the paste in cellophane, or even set it in small containers for a delightful gift. (You can omit the chilli if preferred.)
Tags:
produce
companion
growing
harvest
glut
preserving
mandy
sinclair
meredith
kirton
pickling
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