Collecting crab apples and rose hips in "Tullahaought"

The shimmering autumnal sunshine glows across Tullahought in the mellowing light at this time of
year. Tullahought is a small and very pretty village in South Kilkenny, with wonderful  sweeping views below, of  the stunning Kilkenny countryside. If you happen to find yourself in this part of the world, a foraging walk is highly recommended. Join the "National looped Walk", which takes you up along side the hurling ground.
Along this hedgerow is a very large crab apple tree, where you will find plenty of "windlings" on the lane.  The hedge is also laden with rosehips which are ripe for picking. Half away along the lane, you will see a sign to head right into a native irish woodland planation, walk along here and keep an eye out for wild kilkenny boar! The woodland walk is lovely and children of all ages will really enjoy it.
Remember to bring plenty of bags to collect your edibles.


Crab Apple Jelly
4kgs Crab apples
1kg caster sugar
1 lemon juiced

Wash the apples, take out the stems and remove any bruised fruit.
Bring the fruit to the boil and simmer until soft (cooked)
Pour the apple pulp into a jelly bag or several layers of muslim and let drip overnight into a pan.
The next day, measure the juice, and add sugar in the ratio of 10 parts juice to 7 of sugar. Add some lemon juice, then bring to the boil, stirring to dissolve the sugar.
Keep at a rolling boil for  about 40 minutes, skimming off the froth.
When the jelly is set, it will solidify on the back of the spoon.
Pour into warm, sterilised preserving jars and tightly seal while still slightly warm.
Store in a cool dark place.

Crab apples were the first fruit to be eaten by man.

Rose hip Syrup

700g large ripe rose hips
2 litres of cold water
350g granulated sugar

Mince the rose hips or process coarsely. Place in a pan with 1.2 litres of water.
Bring to the boil, then remove from the heat. Cover the pan and leave to infuse for 15 minutes.
Strain through a jelly bag or several layers of muslim.
Return the pulp to the pan, adding the remaining water.
Bring to the boil and then put aside for another 15 minutes.
Strain juice through a jellybag or muslim as before.
Put into a clean pan, bring to the boil, and the boil until reduced to about 600 - 750ml.
Add the sugar, stir until dissolved, then boil for a further 5 minutes.
Place in sterlized bottles.

Rose hip syrup goes very well with meringues, fruit salads and ice cream.