|Late 19th century jam pan - Ratty and Moles Riverbank Antiques, Warrandyte|
Crabapple House is a big home on a tiny block of land. Somehow, we've managed to squeeze in as many fruit bearing trees, as well as a raspberry patch and a veggie garden. All to satisfy my longing to live on a farm. (Still don't have that goat though.)
What I do have is the bounty of summer, all lined up like soldiers in my hallway cupboard. My personal treasure trove of home-made goodies, preserved to last all year long.
And my favourite is apricot jam. Each summer we fight the rosellas for fruit and this year is no different. Thankfully, it's a win-win. They come to pick the trees clean - we hear and run out to frighten them away. To mock us, they peck as much fruit as they can before flying away - and we snatch it back to cover the kitchen table.
|Before and After - Summer at Crabapple House|
In the Victorian era, when apricots were no longer in season, carrots were substituted as a fair imitation. I don't think I'll ever go that far. I'll stick to my summer tradition of real apricots for apricot jam. Luscious and sweet, I love to see my ripe fruit, some sun-bleminshed, others casualties of bird attack, saved and turned into something with a purpose.
And here's what I've learned from summer jam making.
This time next week, I should be back to my everyday routine. And ready to share the next in my 52 Steps to Yesteryear. Inspired by what I know needs doing at home, my prompt is - homemade furniture polish. Yes, you read that right. You'll see why next week...