What to do with lots of apples??

[FamiliesShareGerms]

We gave a glut of apples at the moment. Most are windfalls, so can't be stored, but I'm running out of ideas of what to make them into. Cake recipes only seem to use one or two up, which is hardly making a dent in the pile of fruit.

Does anyone have a recipe that uses lots and lots - a jelly or jam, perhaps??

cooking apples or eating? chutney? if cooking, puree and freeze.

I put my excess in a crate on the wall at the front of the house with a note for everyone to help themselves.

Jelly, jam, chutney, pickled apples are also nice. And you can stew the fruit down and freeze it in portions - easy for crumble, fools etc.

I don't have a freezer, but I cook big batches & bottle - obviously freezer would be even easier! We use it all winter, stewed fruit on porridge is really nice when it's cold.

Short term, Brown Betty is a nice pudding that uses quite a lot of apples and is (a bit) less heavy on the fat and sugar than crumble.

Butter several slices of bread thinly & quarter them. Make a layer of bread at the bottom of an ovenproof dish fitting together the bits to cover as closely as possible. Then put a thick layer of peeled & sliced apple over the bread. Drizzle with a dessertspoonful of golden syrup. Then another layer of buttered bread, another layer of apple, another spoonful of syrup. Finish off with a layer of buttered bread and a final spoonful of syrup drizzled over the top, bake in a moderate oven 30-40 mins.

Don't be surprised that it comes out quite 'dry' looking, it isn't a wet soft pudding, but it's very tasty.

I have one of these which makes preparing apples in quantity much quicker.

Apple ketchup is also nice, goes well with pork sausages. There's plenty of recipes online, the one I use is something similar to this.

Personally I find apple jam/jelly a bit bland.

I don't like sweet apple jelly either takver - I don't think it tastes of anything. I boil my apples with chillies and herbs, reduce the sugar by about 25% and then jar with sprigs of rosemary to make a savoury jelly which is lovely with meat and cheese.

Reduce the amount of sugar in the recipe. God I can't post straight tonight

Oh, thanks for the ideas! They are very sour except when very ripe and red, but cook down to a mush very quickly - so we've never worked out whether they are "cooking" or. "eating" apples