Location: Wolverhampton
Era: 1930s onwards
“My mum would always make jam and preserve fruit – bottle fruit. I particularly remember her raspberry jam. I make crab apple jelly now, maybe that recollection of childhood is something that impacts on your interests as an adult. My crab apple jelly involves taking the apples, boiling them and putting them through a muslin. It is quite a lengthy process as you don’t want to squeeze too much otherwise you get the pulp coming through. With the leftover pulp you can make crab apple cheese which is much coarser. If you get crab apple jelly right it is a beautiful translucent jelly and perfect with cheese. Foraging for crab apples is great fun.”
Vivien Small
Ingredients
- 1lb of fruit
- 1lb of granulated sugar