From Berry to Jelly

Jen H has chosen transition for this weeks photo challenge, and invites us to show and image or series. This is quite a tough one to be original with at least. I hope that you think my choice demonstrates transition.

There was an abundance of fruit this year, both cultivated and wild and home made jam and jelly is way better than mass produced.

The crab apple treeย gave generously.

crab apples

One day went to buy some jam jars at Lakeland and got chatting to the lady there, she asked what I was planning to make. I said the next thing was crab apple jelly.’Ooo lovely’ she said, ‘but have you tried crab apple and hawthorn? it’s even better’. Hawthorn grows in practically every hedgerow in England and even the hungriest of birds can’t eat it all, and I do love a forage.
Being so tiny they take forever to pick.
There was enough to make a few jars. This is theย gunge left behind after straining through a jelly bag.
This is the lovely jewel like juice produced.
Best of all, the Lakeland lady was right, the mix of Crab apple and hawthorn makes a delicious sweet jelly,

jellySee the colour difference, the hawthorn and crab together is at the back. Both are a delicious transition !


26 thoughts on “From Berry to Jelly

  1. Very clever Gilly, both in interpretation and the actual transition! I don’t believe I have ever eaten crab apple jelly – what do you use it with?

    1. Most people would have it with cold meats, I don’t eat meat so I have it with any cheese, particularly brie types. The one with hawthorn is really sweet and is good just as a jam. Both are delicious and crab apples are also easy to find in the countryside! Maybe next year Jude?

  2. I live in Hawthorne Street and have never thought about the fruit! (Maybe because they are unknown in my sub tropical area!) Such a pleasure making jams and jellies…….my favourite has always been ROSELLA Jam: a tart sweetness that produces a glorious ruby red product. And no it doesn’t come from the Rosella parrot, but rather s the fruits of a Rosella/hibiscus species.
    Gilly I did enjoy your blogging this morning.

  3. What a transition! Great photos of both beginning and end, and also one of those lovely productive encounters. Once when I was shopping for a specific jam and preserve book the woman in the shop said “It’s out of print, but I’ve got a copy at home that I don’t want. What’s your address?” Jam and chutney made from that book is the sweeter for this memory.

  4. Excellent tAke on the wpc – and you are so right about homemade usually being better than mass produced – my neighbor used to make jams and jellies and she always shared! Mmmm – anyhow – perfect post with the pics and description but just wish we could virtually taste – ๐Ÿ˜Š

  5. Both looks quite delicious Gilly and I love your photos of the process. Such a great take on the challenge! ๐Ÿ˜€ โ™ฅ

  6. This brought back memories! We had crab apple trees in our garden when I was young and my mum made jelly every year. I think we just used it instead of marmalade at breakfast.

  7. Like Jude I’ve never tasted crab apple jelly. I will have to look for it. You have so many talents, Gilly.
    I like the way you posed the transition from fruit to jelly. Very nice way to show ‘Transition’.
    Have a great weekend ..
    Issy ๐Ÿ˜Ž

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