 So in the last videos, in the last segment, I guess, what we did was we took our crab apples and we got them ready for us to do, make our crab apple paste, right? Or a crab apple jam, if you want to think about it that way, because that's the way we've been treating it. We were eating it last year, right? So I got, basically it ended up being, we got two of these buckets, right? Of crab apples and I've only cleaned one. Okay, so what we're gonna do, is this the one that I cleaned? Let's check it out, I should be the one to put that on the counter. This guy, yeah. So this is the one we cleaned. Let's put the lid over here. So let me show you what this looks like. And this is what we spent, you know, the last session cleaning, right? I just got rid of the stems of a lot of these. Well, I got rid of the stems. You know, some of them I could pull off, majority of them I just ended up cutting. So it just cut it down to a little bit right there, right? That way when we cook this up, because the crab apples do break down, like when you heat them up, it's pretty interesting actually. I noticed the last year was all of a sudden, they just start crumbling, right? So what we do, we take that paste, I guess, and we have a, here, let me show you this, I'm gonna put this here, we have this thing. So once everything is cooked up, what I do, I, you know, transfer it into this and we put this thing on and, you know, we put this over a pot or a jar and we just twirl, twirl, twirl. And what it does is it's got different size sieves, right? So I believe, no, we didn't use a thick one, I think we used, I don't know if we used the smallest one. This is the medium-sized one, and then there's another one here. This is the smallest sieve. I don't think we used this one, this was too small I think. But we do have to stop the seeds from going. So I'm gonna try the middle one first. I can't remember what we did last year. That's the problem when you do things once a year, right? If you don't write it down, you tend to forget, right? So what we're gonna do is, this time that I make it or that, you know, I'm gonna write down exactly what it is that I did because it worked out really well last time and we should have done it, but we didn't. So we'll see if we can repeat what we did last year, okay? So basically, what I have to do right now is wash these crab apples, right? So I'm just gonna let the water run on it, okay? And while that's, you know, filling up, all I'm gonna do is fill it up and just shake it enough around a little. And then what we're gonna do is, we're gonna do two pots. And I might, you know, depending on how many crab apples I feel like, you know, getting in there, I got the scale set up here. So we're gonna measure and we're gonna use a ratio of two to one. So whatever it ends up being, two units of crab apples to one unit of sugar. So, you know, I got the buckets. We got the buckets, we got the buckets right there, right? So I'm gonna use those. I don't know how much those weigh. So whatever that is, I'm gonna, you know, measure it. And then the number we get, we're gonna multiply that's the total and we're gonna have that to get the sugar, right? So this water is almost filled up. That's really nice, actually. This is gonna be heavy, I think. Oh yeah, but I'm gonna show it to you. So the crab apples are sort of floating up top. I'm not gonna tilt it too much because the water's there, right? So I'm just gonna, you know, play with it a little bit and let the crab apples wash. Okay, so we're gonna let it soak a little bit. And the recipe is really simple. It's two to one ratio of crab apples to sugar, right? And then all I do for each one of these pots, if I remember correctly, we put in anywhere between one to two squishes of lemon, lemons, lemon juice, right? So I have my, you know, little juicer thing here. So what I'm gonna do right now is basically drain the crab apples, right? And then fill it up with water again. So, you know, get rid of, they were pretty clean because it recently rained a little bit. And, you know, we checked them when we were doing it. They just had a little bit of dust on them, stuff like this, right? So we're just gonna drain it, fill it up again and then start weighing, doing our measurements. Okay. So I'm gonna use the lid to hold back the crab apples so I can drain it completely of water. I'm just gonna give them one more rinse. And then we're gonna start just doing our measurements. Let's drain it one more time. Yeah, right, nicely washed, right? Nice and bright. They look great. And they're really, really tart, these ones. I'm gonna pop one and I'm not gonna talk for a few seconds or a minute or so, actually let's do a half of one. Yeah, this is one of the ones we cleaned up. Very tart, very good. I need to drink water after that. It's so good. And the scale thing I have is very hokey pokey, right? It's like, it's not even leveled. So I'm just gonna use this. So it's approximate everything that I'm doing. Okay, so let's do this. And I have a little sticky, little pen so I'm gonna write down what I'm doing. So we're gonna do a few measurements. So let's do, we'll do this pot first. I don't know what size this is. I don't know if pots say the size in the back of them or not. Yes, it does. 7.7 liters, it says, right? So we're not gonna fill up the whole thing. So 7.7 liters, I'm gonna do the weight-wise. So one of these guys, about this much, is about a pound, okay? So that's about a pound. So I'm just gonna count how many of these I'm gonna put in each pot, okay? That's the way we're gonna do it, approximation, right? So there's one. So this is another pound. I just wait the second one so I can get a good visual for it, that way I have a good feel for what a pound is approximately gonna be. So that's two pounds, right? So all I'm gonna do, I don't need the scale anymore. So one, two. So all I'm doing is putting in ticks. He's dark enough for you to see, you get the reflection. So that's two pounds, right? Two tick marks. I'm gonna do, so that would be four. Two more ticks. I'm just gonna put one more, make it five. So that's five. Five in this one, okay? I'll show you how full it's getting. So that took five pounds of crab apples. So I'm gonna put two and a half pounds of sugar in here, okay? I'll see, I'll see what it looks like as well. I go by, by visual a lot as well. See how I'm gonna get put in this one. Worked out well. Empty bucket, drain this. Since these guys were on the bottom, just gonna give them another wash. So that's a little bit less than a pound, right? So I'm just gonna grab like a handful from here and throw it here and that'll balance things out, okay? Now we gotta throw the sugar in here. So there was five in each. I'm gonna call this the black pot just in case I changed the recipe on it, right? So actually let's do it like this. Let's use two different stickies for the two different pots and see where we end up, right? So five pounds crab apple, five pounds of crab apple. I think you spell it like that. And then five pounds crab apple black. So the black pot, five pounds of crab apples. I'm gonna add two and a half pounds of sugar to each one because the ratio's two to one, right? So 2.5 pounds sugar. Let's see how much that looks like. And if it looks a little bit too much, I'm not gonna add that much. We'll kick it down. And I just have another plastic container that I'm gonna use. I'm trying to reduce my use of plastic containers but I gotta get a better scale because that thing, the glass would be too heavy for it, right? And the type of sugar I'm using is the type of sugar is cane sugar, okay? Organic cane sugar. And organic cane sugar, it's really sweet. The sweetness factor is more. So I might actually use less sugar. I might do two, two pounds instead of two and a half. I'm gonna taste the sugar when I crack it open. The sugar can be sticky so I'm just gonna cut this in the sink because I don't want sugar everywhere. See, this is, here, I poured this in here. Let me show you. This is the cane sugar and that's half a pound. And that seems like a lot to me. So I'm gonna pour more. Maybe I'll take it to one and a half pounds. We'll see. That's a little bit over one. It was about one and a quarter. So let's check this out. And that's one and a half, okay? So what I'm gonna do, I'm gonna make the black one, one and a half pounds of cane sugar. And the other one, I'm gonna make it two, okay? So let's take this to there. And now we're gonna do, since this thing was pretty full up, I had one and a half pounds, so I'm gonna do one pound at a time for the black pot or for the other pot. So let's check this. So that's one pound. Okay, so now that we've got an idea of how much that is, a little bit less. Oh gosh, way less. So that ends up being two pounds of sugar. Now, I'm gonna keep the sugar here still because I'm gonna taste it once it breaks down a little bit and see if it needs a little bit more sweetness or not. Actually, I was gonna taste the sugar to see how sweet it was, wasn't I? Let's check this out. It's got a smoky flavor to it. That's good. That's enough sweetness, hopefully anyway. So what I'm gonna do now is, now these pots, these stove tops we're getting used to, they're really strong after a certain temperature, they kick up, so they're pretty powerful. So I'm gonna put these on low heat. This one I'm gonna, wow, low-ish. I'm gonna put on level, actually you're supposed to kick it up and then bring it down. So I'm gonna put this on medium, right in the middle. So if it's going from a range of one to nine, I'm putting it at five. It says right in the middle basically, okay? And this one I'm gonna put, it's on a single or a double. So actually I should write this down first. So this one, the sugar was two pounds and this one was 1.5 pound, sugar cane and the black one was one and a half pounds, right? So this one, the single, yeah, let's do it single. And I'm gonna put this one in the middle as well. Now what I'm gonna do is, I'm gonna add a half a cup of water to each one, okay? So we need half a cup. And I do approximate, on the mid, on mid, it's even doing that, let me pour half a cup in there. That's a little bit more than half a cup. That's about three quarters of a cup. And what else I need to do is cut up lemons and put lemons in there, right? Lemon juice. So let me grab a knife. And these guys are, you know, they're little guys. They're not big lemons, right? Little guys and the other one I didn't bring the other half over, about the same, right? If I do perspective, huge, right, about the same. So let's do them in this. I don't like how strong this is going. I'm gonna turn it down a little bit, okay? And I wanna put the lids on them for now. So I'm kicking this guy down to a four now, okay? Four out of nine. If it starts off from, goes from one to nine, I'm kicking it to a four. So what I gotta do is get rid of the seeds in this because the seeds come out with the lemon, right? It's got a lot of seeds. So I'm gonna do this. Where is our little funnel thing? I'm gonna do this, I'm gonna use our cup. So just use a funnel and the lemon juice, easy. And then all I'm gonna do is just push on this. That's good enough, this thing's going too powerful. So I'm kicking it down to three now on this, okay? Because I don't want anything to burn at the bottom of the pot. If you ever made jam, if you burn the bottom, takes a lot of work to do to clean it, right? Jam is tricky. So let's throw this in. And we gotta do the same thing. Now I don't want to get rid of this, it's, it's, it'll be a waste because that you can use for tea or something. So I'm just gonna save it. Put this getting back here. Let's cut another two lemons and do the same thing. This time I've got more juice out of these. Looks like it anyway. I'm just gonna, you know, saving the pulps because when I make tea, I just put a little bit in there. Okay? Delicious. We're done with that. And this one we're gonna pour in this. Now this guy's going crazy. So let's switch this up. We're going to do is bring this out. We don't need this, we don't need this. And I keep the, and I keep the lemon peels. I take jars of water and I just throw the lemons in there and I drink lemon water. If you've seen some of my videos, you'll see, you know, I have sometimes it's just lemon just sticking, sticking in them. Sometimes I take fresh squeeze, but if I do something like this, I just use these guys up. I just put these in the fridge and one at a time. Or sometimes I take jars and I have a couple of jars in the fridge. Maybe I'll show you. I'll take jars and put the lemons in them. Let me show you. I'll cover up the label. But basically take a jar, put lemons in there, cut them up to quarters, whatever size you want and put it in there. Nice cold, fresh lemon water in the fridge. It's really delicious actually. Makes me want to have some. So let's dump our water. And it tastes lemony and you also get some of the, from what I understand anyway, some of the oils of the lemon is supposed to be good for you. And usually lemons that I put in there, I can fill that up like two or three times and still use the same lemons. So what I need to do, I need to just bring a plate because there's a spoon I'm going to be using. I need to mix these up a little bit. So what I'm going to do is, we're done with the scale. We're done with all this stuff. So all we have to do now is, let this thing cook. And I'm going to let it cook for, well, I'm going to keep an eye on it. I'm going to keep the temperature low. This is the first time we're making, actually I've made a couple of quick plumb jams and stuff here. I've been cooking here for a few months, but I haven't made anything large like this, like jam or spread or anything. So I'm going to keep a close eye on these. Usually an hour or two hours, I'm going to let it cook on low heat, let it break down. And then when it's ready, I bring jars and I heat up the jars in the oven to get them at a nice hot temperature, same temperature as the apple sauce or apple spread, apple jam, right? That way the glass is sterilized and the temperature of the glass is going to be about the same as the temperature or hotter, actually hotter, not too hotter because they crack, but almost the same temperatures as the apple spread, apple jam. And then when you put it in there, the glass doesn't crack and it's nice and hot, sterilizes and I put the lids on top and they all seal when they start cooling, right? So that's what I'm going to do. And I'm going to constantly come and mix these up and we'll see where we end up, okay? We'll see where we go. Hopefully it tastes good. If it does, I'll definitely, well, this is going to be a permanent recipe. So so far, oh, I forgot to add the lemons on here, right? So I put two small lemon juices in each, right? Two small lemon juice. Two small lemons. And that's all, that's all this thing contains. We'll see where it goes. Hopefully it comes out delicious. Okay, I'll see you guys in the next video.