How to use ripening apples in the kitchen

A LOT of apples have ripened early this year. The ones growing near us are a shiny luscious red and almost drop into your hand on touch, there is no need to tug them from the branches. 

This year’s crop is also very abundant, so there is the issue of what to do with all those beautiful, shiny apples? The possibilities seem endless and quite joyous. Most years my mother makes a batch of golden clear jelly from the fruits of the crab-apple tree. I tend to make chutneys with the more bitter green apples and apple tarts are my go-to with the others. I keep a few batches of pastry in

the freezer so they are easier to construct. The remaining apples are eaten or used in other desserts. One of my