Having picked a large amount of crab apples yesterday. We now have 8 litres of juice:)
Can someone tell me how much sugar i should use in KG?, as ive looked at a few recipes and each one is slightly different.
The recipe I was handed down and have always used is a bit heavy on sugar 1lb per pint, but it works a treat and tastes very good.
I was looking for inspiration when I did mine as I had double the usual amount of crab apples and noticed a spicy variation (with cloves and cinnamon) in the River Cottage preserves book which says to always use 450g of sugar to 600ml of juice.
Whenever crab apples are mentioned it takes me back to secondary school & being in trouble. There was a tree just outside school & several of us used try & knock the big ones down. Very naughty I know but I love sour things.