Why tart apples work best

Using tart apples is generally the best choice for chutneys and jellies, and here’s why — especially when dealing with unknown wild apples.

✅ 1. Higher pectin

Tart or under-ripe apples usually contain more natural pectin, which helps:

• Jellies set more easily

• Chutneys thicken without going mushy

This is why cooking apples (like Bramley) are ideal.

✅ 2. Better flavour balance

Chutneys and jellies often contain sugar, dried fruit, and spices. A sour apple cuts through the sweetness, giving:

• Bright, sharp flavour

• More complexity

• Less chance of ending up sickly-sweet

✅ 3. Hold shape when cooked

Many tart wild apples (crab apples, feral apples) keep some texture rather than turning to sauce, which is good for chutneys.

🌳 Using unknown wild apples from the woods

If you can’t identify the variety, here’s how to test whether they’re suitable:

🔍 Quick kitchen test (1 minute):

1. Slice a small piece and taste raw:

   • Sharp/tart? → Excellent for jelly or chutney

   • Mild but acidic? → Good for chutney

   • Sweet and dessert-like? → Still usable, but add lemon or vinegar for balance

2. Cook a few pieces for 5 minutes in a pan with a splash of water:

   • If they break down quickly → Add for jelly or smooth chutney

   • If they hold shape → Great for chunkier chutney

Adjusting flavour if using sweet apples

If you only have sweet ones, you can balance them by adding:

• Extra lemon juice

• A little cider vinegar

• A few crab apples (if available)

Tip for Foragers

If you find small, hard, very sour apples that look half-way between an apple and a crab apple → they are perfect for preserves.

Many “mystery” woodland apples are seedlings from discarded cores or old orchard stock. They’re often more like crab apples than supermarket varieties — which is ideal.