Dave Morriss@chalkahlom @lnxw48a1 My mum used to collect these and make a wonderful crabapple jelly from them. The process adds sugar (of course) and boils the apples a lot and then the result is strained through muslin, making a semi-transparent jelly. These apples are full of pectin, a great gelling agent. The jelly can be eaten like jam or used as a garnish with pork as I recall.
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