Apples, apples and more apples! Suggestions!

[Fourlittlethings]

We have an absolute glut of apples this year - a mix of varieties, some Bramley which haven't done well so are limited in number, different eating apples and some which I thought were eating but are very sharp.

There are only so many crumbles I can make but I will freeze some crumble bases but what else can I do? I'm thinking of apple jelly but all the recipes I have googled specify crab apples. Can I try it with my mix? If so, what equipment will I need and does anyone have a foolproof recipe ?

Thanks.

Make lots of plain apple sauce (i.e. Unsweetened), freeze in portions and use to make apple cake through the year.

I freeze gently stewed (slightly sweetened) apples in portioned freezer bags to make crumbles and Eve's pudding through the year

Peeled, sliced apples can be blanched then frozen (I freeze individually on baking paper and then tip into bags) and added to pork dishes and casseroles

Add to tomatoes for a slightly sweeter chutney

As suggested upthread, chutney uses up cooking apples - try to find recipes with malt vinegar as it's much cheaper than cider/red wine vinegar. Loads of recipes on internet. Much easier to make than jam as no worries on getting a good set. If you make it now, it will be ready to eat/gift at Christmas - it takes around 3 months to mature.

Gosh, thank you! I've been eating my way through the eating apples but know I need to go to the orchard and gather what's ready. Will definitely do some apple mint jelly, maybe some jam and there will be loads of crumble bases made and frozen! Off to look at apple butter recipe too! Thanks for all the suggestions ... I do think I'll have to store some for a while until I get organised! I need a trip to Lakeland.

Following and appreciative of the ideas so far.

Fruit leather. Make a puree, spread as thin as possible over a cling film lined baking sheet (one with an raised edge) and dry out overnight in a low temperature oven, about 80C.

When it's dried out roll it up with parchment paper. It lasts forever, no mold. Ours last all year if not eaten. I found a whole roll that had fallen behind the bread bin and was forgotten for months and was eaten on the spot.

Oven baked Apple crisps, baked apples (just peel & core, sprinkle with cinnamon & bake with a little bit of water in a glass dish) topped with custard or ice cream, apple dumplings (peel & core, sprinkle with cinnamon or mixed spice and top with brown sugar and a knob of butter, wrap in shortcrust pastry and bake, serve with custard or vanilla ice cream)... pork loin roast with apples, baked cinnamon apple wedges as a quick & healthy snack.

Do you have a cool place to store some? I find unblemished ones will keep in the garage till Christmas. You can wrap individually in newspaper or just put in a box/crate so they are not touching. Some varieties keep better than others though.

I like Delia's spiced plum chutney (which is actually half apples, half plums and some other bits).

pork apple cider veg stew.
if you have too too much have you though bout baking pie or muffins or something for local church,sunday school.elderly groups?homes?
tarte tatin
stew down and make a pie.add layer of dulce de leche mmm
do the same but stir through some vanilla ice cream.so good.little lumbs of stwed apple and caramel through ice cream is the business.
look up recipe for Norwegian apple cake.devine.
cobbler
bake whole.