What to do with the bumper crop of apples

Chutney, I make a lot of apple chutney because everyone in the family wants jars of it.

Apple jelly. Mix apple jelly with blackberries to get bramble jelly and put herbs like mint, sage and rosemary in seperate batches for delicious herb jellies to stir into casseroles and stews or serve with lamb and pork chops and steaks.

I sort through all the crop, many 100's this year. Select the best and wrap individually then pack into freezer drawers and put in the 3 redundant upright freezers that live in the 'apple ' shed. Gets quite scented as the time goes on.
The remaining 1/2 ton is made, by hubby, into cider vinegar for use in the assorted chutneys that he also makes, and cooked up in various ways by me as pies, crumbles, cakes and preserves. Where we can we generously donate quantities to friends, neighbours and long-suffering family. I managed to finish off the non-stored apples yesterday.
Now I can tackle the stores (which have to be checked periodically for rot) which usually last us through to late springtime.
Then we can relax until the next harvest. But they do taste good!

Our choir secretary and hubby keeps bringing in washing baskets full of Bramley Apples.
They are very popular with our choir. It has been a very good season. I will have to buy some more frozen blackberries to make blackberry and apple crumble. A divine dessert.

If only I'd planted apple trees when I moved here 18 years ago!