Windfall Apples

[Spuddle]

Thanks to the terrific winds we've had here in the south west, we have loads of early windfall apples which I've been collecting and using to make chutney. The trouble is, because they are so hard and unripe, they are really difficult to peel and core and I can't face doing any more. On the other hand I hate to see them go to waste. Any suggestions as to what I could do with them that doesn't involve peeling?

[red]

apple jelly!
or apple and ginger.. or my fav.. spiced apple jelly


we also have a lot of early windfalls.. which is sad as there weren't that many apples set. mine are going into the pigs at the mo

[Thomzo]

Chop out the bad bits and the cores and then boil them up. When they are soft, pass them through a sieve to get rid of the skins. Then you can use the puree in jam or deserts.

Personally, if I get a lot of windfalls, I don't bother peeling them properly, I just cut the flesh away roughly. I still get loads of apple and the rest goes to the chooks or on the compost heap.

Zoe

[Millymollymandy]

I wouldn't use them yet because they are mostly tiny ones dropping from the June/July drop. I don't start using them until about September when they are full size but not yet fully ripe. Also when they are only half formed like this they turn brown the moment you peel them and they are really sour.

[Spuddle]

I have, at last, got round to trying Zoe's tip for cooking with skins on and then sieving. Absolutely brilliant! It saves so much time - even with having to clean the sieve afterwards!
Thanks Zoe.

Also, I have been using the really small ones that go brown as soon as you cut them for chutney where the colour really doesn't matter. Equal quantities of apple and onion plus some raisins makes a good one.

[mrsmiggins]

I have, at last, got round to trying Zoe's tip for cooking with skins on and then sieving. Absolutely brilliant! It saves so much time - even with having to clean the sieve afterwards!
Thanks Zoe.

Also, I have been using the really small ones that go brown as soon as you cut them for chutney where the colour really doesn't matter. Equal quantities of apple and onion plus some raisins makes a good one.

Hi Spuddle, do you use more sugar in your chutney than usual? Our windfalls are a bit sour but only really like a granny smith sour, but I'd like to use them!

[Spuddle]

This is the recipe I used:

Apple & Onion Chutney

1.5 lbs windfall apples
1.5 lbs onions
8 oz raisins
8 oz sugar (the recipe said demerara but I used dark muscovado as it was all I had)
10 fl oz cider vinegar
1 tab lemon juice (I used bottled as I didn't have any fresh to hand)
pinch of chilli powder
1 tsp ginger
1/2 tsp cinnamon
4 black peppercorns
1 tsp mustard powder