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March 19, 2009

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another outspoken female

am salivating as I read :)

Lucy

I've a jar with your name on it, AOF.

Ganga

You have me longing for winter, with your wonderful descriptions. I am hanging on to the threads of summer here. The leaves are turning outside my window, but it is still warm - 30C tomorrow! Soon, tho, I will need to let go of summer and allow Autumn to arrive. It is the best time of year in Adelaide.

You jelly looks amazing.

Din

What beautiful looking jelly!

Found medlars last year at the Collingwood Children's farm market, some time in autumn. They take a bit of courage to eat raw, but do make lovely jelly.

holler

That jelly is so jewel-like. Absolutely gorgeous. I especially like the way the light shines through the jelly.

Nice labels :)

Free

I just LOVE your blog

Ricki

Fabulous post, Lucy. And look at that jelly! As a child, I was told that crabapples were toxic. We kids wouldn't go near them (and, as I recall, neither would anyone else). But your post makes me yearn for some now!

Christina

Good thing one of the first fruit trees I planted here is a crabapple.

Now I just have to wait a couple years.

Lucy

Ganga - it sounds heavenly in your part of 'Straya right now. Even I must admit to loving the warmth. So much better than last month's horror heat.

Thank you, Din! I am on the lookout, now. Good old Collingwood Market. I knew one of you lovely people would know...

Holler - thanks! They glitter on the windowsill.

Free - hi, and thanks!

Ricki - no poisoning going on here, but boy, are they sour straight off the tree. I wish you bucketloads.

Oh, Christina! I wish I could send you a jar - it's just about the prettiest thing I've ever made. Have you ever seen a medlar? Might be worth a thought for your garden, too. Medieval and Ugly - brutally so - but, I am told, makes for delicious eating once 'bletted'. Don't you just love the word 'bletted'? I want one just so as I can 'blet'.

Wendy

Love how beautifully you've caught the colour of the jam. I tried making some a couple of years ago but it was disappointingly pale.

And totally agree on the Grigson books. I just can't be inspired by them.

docwitch

Damn! That jelly! That bread!

So...pretty with all that rosy pink isn't it? I love the sound of pomegranate molasses in there.

Crabapples are such a romantic kind of fruit, (I get strange looks when I say that, but they are).

Johanna

looks lovely - my mum makes her own quince jelly and always checks how clear jars are which she sees for sale in boutique shops - she would approve of yours!

umm bilal

Another delectable treat you have enticed this far away from home Ozzie with...so I sit and feast on your fantastic pictures and allow the inner screen to replay old vignettes of such crabapply jelly times gone by. It looks like a magical golden elixir! Yum

rachel

I loved reading this post.
The colour of your jelly is magical.
I feel the same way about jane grigson's fruit book (and vegetable book for that matter.) I love to read it and am always inspired and captured by her writing but find it rather frustrating to use and more often than not, after finding inspiration within her pages I turn elsewhere for the actual recipe.
Did I say I loved this post.

Ali-K

Do you know, the jelly sounds delicious but I almost love the labels you must've made more.

Callipygia

So sweet to traipse along beside you on your jelly making journey- and land with bread and gelled fruit in hand.

Maninas

I love the diary-style of this post, and how it shows your thinking process.

Crabapples are so pretty.

Thanks for the great entry.

Kate James

Thanks for finding me and reminding me of your beautiful blog Lucy. How lovely to know that we walk the same path along the beach!

I haven't had crabapple jelly for years. It sounds especially beautiful with the pomegranate molasses and rosewater.

Time for me to dust off the jam jars I think...

reddoorread

yum. is that jelly getting it on with a hot cross bun?

i bought some homemade rose hip jam this weekend and it is divine.

Anna

This is my first time on your blog and I am so impressed with the gorgeous photography and beautiful writing. I am so glad I found it!

Lucy

Wendy: I found that by cooking it just a fraction longer than I deemed sensible, the colour improved dramatically. Yeah, Grigson...meh...

Docwitch: They ARE romantic fruit. Old-fashioned and pretty and out of favour. That's why they're so divine!

Johanna: That makes me very happy!

Umm: I shall send a jar (virtually) your way. Well, if I could, that is.

Rachel: Thankyou and yes, I think I like the idea of Grigson more than the books themselves. Oddly enough I own an early 1970's paperback (courtesy of my mum) of Good Things and that is vastly superior. P'raps it's 'cos it was a compliation of columns. Who knows? Glad I'm not alone...

Ali-K: Thanks, darls! All down to the beauty of brown paper tape. Not so stable in the cool, damp fridge, I'm finding.

Calli: And what a romp it was. Much fun had by all. Especially my bloke who rigged a magnificent system of drippage involving muslin, garden string and an upended stool.

Maninas: Looking forward to your delicious round-up.

Kate: Yes! Get 'em out and get preserving, I say. 'Tis the sesaon 'n all that.

reddoorread: The jelly's getting in on with a slice 'o pear and raisin loaf which, now I think about it, is much like an un-yeasted hot cross bun. Goodness. It's very nearly Easter...

Anna: Hello and welcome. I'm glad you did, too!

chelsea

Almost electric, the way that jelly glows.

Quite nice indeed.

I'm thinking rhubarb jam over here soon, though I wonder if the color will be too murky - any suggestions?

shula

Oh, God.....

shula

ps. maggie reckons not to worry about sterilising the lids if you're working with sugar, as long as the lids are nice and clean, and without any rust or breaks. Once you've bottled the jam, you just tip them upside down for a few minutes and the heat of the jam (160c) will sterilise them for you.

it's working for me.

Lillian

I stumbled onto this blog weeks ago, looking for recipes for kohlrabi. (It was winter here in the 'States and kohlrabi was one of few things kicking around the farmer's market.) I'm not a very adventurous eater, but I love *reading* about food, and I absolutely loved the pictures, so I bookmarked.

Now here I sit with a little spare time - I have two small children and I'm a full-time student so that's not very often - and I come back to find this entry!

My grandmother, a farmer's wife from back in the day, used to fill shelf after shelf with all kinds of jellies and preserves, crabapple being one of my favorites (from her very own tree, of course). I've been on a mission to find good crabapple jelly for years.

I found it once at a church sale over a decade ago, and sadly only bought a small jar and never found it again. Found some once more, but it wasn't as good - too sweet, not tart enough. You can't find it in the grocery store, and people who make their own jellies and jams for sale at farmer's markets and craft fairs seem not to make it. ("Jellies are considered a cheaper product, and we don't make very many," sniffed one woman.)

Maybe - maybe it's time for me to think about making some myself. You make it sound, if not exactly easy, at least doable. I've never canned anything, and I don't have my own crabapple tree, but maybe it's time to start a different kind of search.

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