Tiny apples the size of cherries:
Perfect for making pickled crab apples with sugar and vanilla (is it still called pickled if there is no vinegar?).
I've never tried it before and these burst, even though I did the whole cold water trick. I looked up how to avoid this, and apparently I should have pierced them with a sterile needle before cooking. Not that it would have mattered since I over-cooked them slightly. Another thing to remember for next time - they cook faster than I think. *grin*
And voila. 5 jars of crab apples, plus one jar of juice to use for drinks and sauces. I tasted the left-over juice and it is sooo good! No wonder they are called "paradise apples" in Danish: