A Cook’s Tour of a Farm in Southern India (India, Part 5)

After our tour of the Golden Triangle, arranged by a travel agent, we had the opportunity to see a more personal side of India when we flew south to Hyderabad to visit my daughter-in-love’s family.

Early one morning, my DIL’s uncle, Satish, drove us to his farm in Shamshabad, about thirty miles south of Hyderabad. Joining us was my son’s mother-in-law, Viji, and my husband. Satish gave us a tour that ended with a hearty farm-to-table breakfast.

Just before we reached the farm, we had to slow down and let the goats go by.

We visited the farm in mid-February. As a point of reference of the difference in growing seasons, Hyderabad’s plant hardiness zone is 12. Nashville’s is 7a, and Southern California is 10. The kale and radishes were ready for harvest in the fields. The tomato plants were bushy and just starting to bud.

Some of the more unusual crops I saw growing were quinoa, mango, tamarind, drumstick, and papaya.

A Field of Quinoa

I had never seen quinoa growing before our visit.

Most of the quinoa had already been harvested, but a few scattered plants remained.

Once harvested, the stalks were laid out to dry.

In the video below, the farmer is threshing the dried quinoa plants. Threshing is the process of separating the seed husk from its stalk.

Winnowing comes later and is the process of removing the husks from the seeds.

A Mango Grove

A magnificent flowering mango tree provides a canopy over a large courtyard.

A close-up of one of the branches reveals small green fruits that have set.

Satish planted a field of mango trees bordered by banana plants. Notice the shallow wells dug around each tree and the irrigation hoses that run across them. The water comes from a new reservoir located in the background of this photo.

In India, there are four seasons: winter (December to February), summer (March to May), the rainy or monsoon season (June to September), and a post-monsoon season (October and November). The reservoirs fill with water when the monsoon rains come. Read about the beautiful stepwells, built centuries ago to collect the rainwater, here.

A Tamarind Tree

If you are a devotee of chef Yotam Ottolenghi, then you may be familiar with an ingredient he likes to use called tamarind. Tamarind puts the zing in Worcestershire Sauce. Its natural acidity also makes it a great meat tenderizer. In Indian folklore, when a woman starts craving tamarind, she is probably pregnant.

The edible pods are in the legume family.

To prep, peel back the smooth skin of the pod. There is a thin layer of sticky pulp around each seed. When you suck on a seed you get an instantaneous explosion of lemony, sweet, tangy, and slightly salty flavors, much like a Sour Patch Kids candy.

In Indian cooking, tamarind is used for chutneys, sauces, desserts and a lentil-based vegetable stew known as sambar often served over basmati rice.

A “Drumstick” Tree (Moringa oleifera)

I had never heard of the drumstick tree before our visit. The long and tender fruit pods are used in soups and curries and have medicinal uses. Some call it a superfood.

The tree’s tender leaves are high in iron and are used in salads, soup,s and vegetable curries.

Here are peeled and chopped drumsticks prepped for cooking.

This is a photo of Sambar Stew. The recipe calls for both drumsticks and tamarind. I’m going to try and make this. In Nashville, one can buy all the ingredients at Patel Brothers, an Indian grocery store.

Papaya Trees

The fruit is ripe when it turns yellow on the tree. It was so fresh and tasty, I ate a bowlful!


A Field of Onions (The Quinoa Fields Are in the Background)

Daikon Radishes

We saw daikon radishes being sold on carts all over India.

In the U.S., I have seen fields of long, white daikon radishes grown as a cover crop used to break up the soil. I’ve seen it used this way on Mennonite farms in Kentucky and in a wine vineyard in Rhode Island. This Spring, I planted daikon seeds to test how well they break up the soil. If they do well, I’ll plant them as a cover crop in the Fall.

Satish grows daikon to eat as a vegetable. While visiting the langar hall in a Sikh temple in Dehli we saw volunteers prepping the daikon radishes for lunch.

Farm Life

Free-Ranging Chickens
The chickens on this farm are definitely free-range!

A Good Story about Swimming Lessons
This irrigation well was dug out about sixty years ago by Satish’s family. It is approximately 30 feet across and 30 feet down.

Satish said he was taught to swim here as a child by having a bundle of branches tied to his back. He explained that as the branches became waterlogged, they became less buoyant and he quickly learned to kick to stay afloat. As a swimmer became more confident, one branch at a time was removed until the swimmer could swim on his own.

The Field Hands
Four generations of families work and live on Satish’s farm. These darling girls, who were playing with their “dollhouse” when we arrived, captured my attention and my heart.

Their dollhouse is full of precious finds.

Making Chapati/Roti Bread
The family’s matriarch showed us how to make roti (aka chapati), a round bread made with flour and water. No oils are used in the cooking process, although the bread is spread with melted ghee when served at the table.

The bread was referred to as both roti and chapati, interchangeably, all over India; I have yet to discover a difference in the two. Some are made with ground millet and some with ground wheat. Millet is more nutritionally dense than wheat and is preferred by the farmers who need the extra calories to work.

The first step is to get the fire going. The cook uses a small open oven and a stack of long branches for fuel. Only one end of the branches are in the oven. As the branches burn, the cook pushes the rest of the long branches into the flame. Brilliant!

Her cooking supplies include a covered tin of millet flour, a mixing bowl, a cylinder of water, and a tava, a metal concave cooking pan.

She adds the boiling water to the millet flour and kneads the dough. With millet, you don’t need to let the dough rest for twenty minutes as with wheat flour.

She flattens the dough on the stone by patting it with her hands.

I had to call Viji to ask what she and Satish were discussing in Telugu in the video’s background. They were discussing whether to kill a chicken for our breakfast!

A Delightful Breakfast!
Making chapati inside the farmhouse kitchen.

I’m getting one of these pans.

A container of heated ghee for the bread. Ghee is clarified butter. It has a longer shelf life than butter and a higher smoke point for cooking. The chapati is delicious with ghee on it!

As we drove home, we saw a farmer growing coriander (aka cilantro),

and a rice field.

The farm also contains a Function Hall for weddings and cradle ceremonies.

As we got closer to Hyderabad, we passed this landmark fish-shaped building, the National Fisheries Development Board’s regional office. For an interesting story by CNN about this building, look here.


It was a fantastic morning!

Next up: shopping for sarees.

Related Posts:
Cooking 35,000 Meals a Day in a Sikh Kitchen in Delhi (India, Part 1)
Learning How to Block Print in a Factory in Jaipur (India, Part 2)
A Stepwell, Parcheesi, Brick-Making, and Chapati-Making (India, Part 3)
Room with a View: the Taj Mahal in Agra (India, Part 4)
A Cook’s Tour of a Farm in Southern India (India, Part 5)
Shopping for a Saree in South India (India, Part 6)

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© 2014-2021 Judy Wright. All rights reserved. Photos, videos, and text may only be reproduced with the written consent of Judy Wright.

Eulogy for a Chicken

Treating our baby chicks like pets and naming them seemed like a good idea. At first. They were cute and cuddly like pets, and they kept us entertained with their constant chirping and the adorable way in which they climbed over one another to get to their food. We had fun choosing names for that first flock, too: the two brunette Plymouth Barred Rocks were named for my Sicilian grandmothers, Marion and Concetta, the blonde Buff Orpingtons for Hubby’s grandmothers, Alice and Mildred, and the Rhode Island Reds for my zany red-headed great aunts, Bridget and Josephine. Neighborhood children and adults visited every day. Life was good.

The chicks grew up to be a beautiful and sociable flock. They loved to climb the stairs to our back porch and hang outside the screen door while we humans visited inside. This was back in the Spring of 2012 when the Metropolitan Government of Nashville first passed the Domesticated Hen Ordinance allowing urban residents to keep up to six chickens in their fenced-in backyards.

Chickens at the Backdoor

In the beginning of our poultry husbandry, it was all cartoonish chickens running across the grass in their funky lopsided way, and chicken idioms come to life. After about five months, eggs started appearing in the nest box, and it seemed like a happy bonus rather than the original intent. A few years later, with the addition of blue-egger Ameracaunas to the flock, the variety of eggs became downright gorgeous.


Eventually, the Circle of Life, Survival of the Fittest, Mother Nature, whatever, showed its hungry head and there was some attrition in the happy flock.


I didn’t grow up on a circle of life farm, so when the hawk picked off the first few chickens, it took me a while to adjust. The chickens adapted to this menace better than I; they learned to run for cover whenever they heard the hawk’s whistling call or saw his shadow overhead. They also learned to make a beeline for the bushes when I let them out in the morning to avoid being out in the open where a hawk could easily spy them. They were smart chickens.

As there was more attrition to come, at some point, I had to stop naming the replacement chickens. Instead, I referred to them by their breed. That is, until last Spring, when I brought my newly acquired Golden Comet chicken to visit Glendale Elementary School in Nashville. There, a young girl in Ms. Meadors’ kindergarten class raised her hand and asked me the chicken’s name.  I hemmed and I hawed. How could I tell this darling child I didn’t name my chickens anymore because Mother Nature could be ruthless? “Comet,” I replied with a motherly smile. The name stuck.


Last week, Comet, the only chicken in the flock who liked to be held, died. This is a tribute to her.

One Chicken’s Life

Comet was born on a rural farm in Kentucky that raised Golden Comets, a breed known for being good layers. Once the baby chicks were hatched, they were placed in an open field in movable cages known as “chicken tractors.” The chickens fed on the grass beneath their feet until it was all consumed and then the cages, with their big supporting wheels, were rolled to another area of the field.


Once the chickens outgrew the tractors, they were moved to a fenced-in apple orchard for grazing. The canopy of apple tree branches helped protect the flock from hawks.


I asked the farmer, whom I knew from previous visits to the farm to buy eggs, if he would sell me two of his young layers. He did so with some reluctance — I don’t think anyone had ever asked him that question before. He sent his son to fetch two chickens. The young boy, obviously adept at this task, snuck up on the chickens and grabbed them by the ankles.


We brought the chickens home and waited until nightfall to introduce them to the established flock. This is a time-honored technique used to decrease the likelihood of new birds being hen-pecked by older girls in their society. The idea is that the birds all wake up together and are not as startled by the presence of the newbies among them. We’ve learned from experience this method doesn’t always work, so for added insurance, we bought a “flock block” and placed it in the enclosed run with them. We hoped it would give the birds something enjoyable to peck on rather than each other.


It worked; the older ladies left the new girls alone. We have since discovered that as long as we keep a second food source in the run, the chickens have less reason to be territorial. There is now peace in our small chicken kingdom.


Comet’s life gets interesting.

As I mentioned earlier, last spring, I started bringing Comet to visit children in elementary school classrooms.

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Comet got to visit many schools. There is no telling how many children stroked her golden-red feathers or touched her rubbery red comb.


Here is Comet in Ms. Benson’s kindergarten classroom where children got to feed Comet leafy greens and pea shoots with their soft leaves and curly-cue tendrils.


The Boy Scouts came to visit her.


And, the Girl Scouts.


The scouts all learned How to Tell If an Egg Is Fresh or Hard-Boiled. You can learn how, too, in the video located in that post.  


Comet and I were featured in a photo shoot for a nationally known online knitting magazine called Mason Dixon Knitting. I adore this photo of Comet taken by my dear friend and neighbor, Ann Shayne. Ann later gifted me with the beautiful purple and raspberry colored handknit cowl.


A few more remembrances of Comet.

Here she is eating her leafy greens and peas.

Tilling and munching in the compost pile.


Visiting while I planted an asparagus bed.


Taking in the scuttlebutt at the watercooler.


Leading the charge as the flock followed me around the yard.


Comet was one fantastic chicken.


In Memory of Comet:
50 Ways to Make a Frittata
Quiche Lorraine with Bacon and Kale
Freshly Cooked Tortillas

Related Stories:
Family Dirt
Spring Planting Guide for Your Kitchen Garden
Fall Planting Guide for Your Kitchen Garden
How Canola Oil is Made (from plants grown locally)


Follow my photos of vegetables growing, backyard chickens hanging out, and dinner preparations on Instagram at JudysChickens.

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© 2014-2017 Judy Wright. All rights reserved. Photos and text may only be used with written consent.

Winter Floral Arrangements Using Greenery from the Yard

My friend Lou Ann and I like to make pretty things. We’ll be out walking, notice an abundance of pine cones on the ground, and the next thing you know we are making bright red pinecone wreaths together in her backyard. All of our joint projects using plant materials are under Lou Ann’s tutelage. She’s the design and DIY girl.


This year, Lou Ann came over, and we made a holiday arrangement for my foyer. I photographed how she did it step-by-step, plant choice-by-plant choice.

I’ve included each step from cutting the plant stems in my yard to designing the arrangement on my kitchen table. All the greenery came from common foundation plants; nothing is extra-special or hard to find.


Our first stopover in the yard was my rain garden which is full of perennials meant to attract pollinators for the vegetable garden. The rain garden was created by my talented friend, Jeremy Lekich, owner of Nashville Foodscapes. If you are interested in growing food and doing it in an attractive way using best permaculture practices, Jeremy is your man.

Lou Ann was instantly drawn to these dried stems of anise hyssop. Anise Hyssop is a “top three” plant for producing nectar and attracting bees, and as Jeremy informed me, it makes a wonderful tea used to cure low spirits or a broken heart according to Native American herbalism. Noted.


The evergreen, Mahonia, with its striking, statuesque stalks topped by a whorl of prickly, hollylike leaves, was next. Mahonia is one of many drought-resistant [read, plants that can be ignored and still survive] evergreens in my yard. Lou Ann cut down one tall stalk.

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Nandina is located nearby. It provides year-round interest in the garden because of its lacy sprays of shiny green leaves with a six-inch center stem full of red or gold berries. It, too, is drought-resistant. Lou Ann took a stem of each color.

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Limelight Hydrangea: fresh or dried, it’s one of my favorite shrubs. Its pale limey-green flowers change from shades of pink to burgundy as they age during the summer and fall.


Eleagnus:  I planted this evergreen two years ago after I saw it in a flower arrangement. I was drawn to the shimmering taupey-gray underbelly of the olive green leaves. The coloring of the underside of the leaves works magic light wise in an arrangement. Sadly, the nurseryman from whom I bought the plant referred to it as Ugly Agnes (perhaps because of the unruly way in which it grows) and that name has stuck.


We picked stems of Sage from the herb bed for their silvery contrasting color.


Next up was the wall of English Ivy, another evergreen. When Lou Ann had her floral design business, known as Sprig, she would often come by to pick a few of these extra-large leaves to line the vases of floral arrangements.


Lenten Rose (aka Hellebore), Holly, and Pine: more evergreens. We used a few stems of each.




Burning Bush: this deciduous flowering shrub has pretty red berries on pale grayish-brown stems. More contrast and color. Lou Ann cut a few stems of these, too.


Deciduous Japanese Magnolia: this type of magnolia loses its leaves in the winter and begins the spring season with large pink flowers. The silvery, velvet-like buds for these flowers set in December. The buds add a pretty, soft color to the arrangement.


Okra Pods: I am a huge fan of both burgundy and green okra, so I always grow both varieties in the veggie garden. Okra is a draught-resistant plant that gives you tasty food in the summer and strikingly pretty seed pods in the winter. More interest for the arrangement.


Here is our collection of plant materials.


We laid it all out on the kitchen floor.


And then Lou Ann got busy.






Ta Da!


Next, we had to move the arrangement into the foyer. We decided it would be fun to add a few stems of Poinsettia flowers. When the stem of the poinsettia plant is cut, it leaks a milky white substance that can be irritating to skin. Lou Ann uses a lighter to cauterize the tip of the stem and stop the drips.


Happy Holidays from Judy’s Chickens!


You can follow Lou Ann and her fabulous photos of flowers, complete with their botanical names, on Instagram @labbrown

Other posts about floral arrangements made with plant materials picked fresh from the yard:

WWMD? A Bucket of Spring Veggies as a Centerpiece

How to Make Crab Apple Jelly (and grow the crab apples)
Elephant Painting


Follow my photos of vegetables growing, backyard chickens hanging out, and dinner preparations on Instagram at JudysChickens.

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© 2014-2017 Judy Wright. All rights reserved. Photos and text may only be used with written consent.

Crab Apple Jelly


The first year that I noticed my two crab apple trees were loaded with fruit, it was because my mother was outside cutting branches from them to use in floral arrangements for a party.

Elephant Painting

My mother would make beautiful arrangements from random plants when she visited; crab apple decorations shouldn’t have surprised me. What did surprise me was the trees were loaded with gorgeous, red fruit and the fruit was edible. The next year, I picked every last crab apple off those trees and canned my first jars of crab apple jelly.

Growing Crab Apples

We have two crab apple trees in our backyard, both planted by the Nashville Electric Service through their Tree Replacement Program. It took about five years for them to start producing fruit. They are hardy and do not require extra care.

The trees bloom in mid-April.


If pollinated, they set their fruit in early May.

crab apple

The fruit starts ripening in September and is ready for harvest by mid-October.

crab apple fall garden

Harvest day

This fall, when I went to check on my trees for fruit, they were bare. I have no idea what happened; the trees were loaded in early August. Fortuitously, my good friend Deb Hudson’s, crab apple tree was full of fruit and my husband and I were able to pick fourteen pounds in no time.

crab apple – Version 2

It’s raining crab apples, hallelujah!


Making Jelly

Jelly is made from the strained juice of cooked whole fruit, whereas jam is made with thin-skinned berries or tree fruits (the ones with easily extracted nuts, i.e. peach) that are crushed and the pulp retained. Both jellies and jams use a high concentration of sugar as the preserving agent and rely on pectin for the congealing or thickening agent.

Making jelly requires two cooking steps. First, fruit is cooked and strained to release the pectin from the fruit’s cell walls. Second, the pectin-laden juice is boiled vigorously with sugar until the sugar and water concentration hit the sweet spot — the point at which the mixture will congeal when it is at room temperature.

That sweet spot is known as the “set point” in the world of jelly-making. If you cook the jelly mixture past the set point, you end up with hard candy. If you don’t cook it long enough, you end up with a fruity syrup. Get it right, and you have a home-made delicacy at the ready in your refrigerator. This very small risk of utter failure, that, let’s face it, is of no consequence to the world, is one of the things that make successful jelly-making such a thrilling and deeply satisfying experience for cooks.

Establishing the set point can be tricky. There’s a reason you never see the direction “cook jelly until it sets” in a cookbook. If you cooked the fruit mixture until it thickened to a gel, by the time it cooled, it would indeed be hard candy. Instead, you need to learn how to test for the set point while you are cooking so you can remove the mixture from the heat at the correct time. Fortunately, cooks have developed a few time-honored methods for making this determination that we’ll get to.


To improve your chances of achieving a good set, it helps to understand the key players in the process: pectin, sugar, and acid.

Pectin Demystified

The word pectin comes from the Greek “pekitikos” and means curdled or congealed. As fruit is cooked, its cells expand and rupture, releasing pectin into the pulp. Pectin strands are complex chains of carbohydrates found in the leaves, stems, flowers, and fruits of plants. Pectin gives structure to plants.  Accordingly, as fruit becomes overripe, its pectin content diminishes, and the fruit looses its shape. Jelly is made from a balanced mixture of strained fruit juice and sugar, held together by a webby network of these long pectin strands.

Before you begin making jelly, it helps to have an idea about the natural pectin content of the fruit you are preserving. Check out this chart to learn the pectin and acid content of most fruits. One thing you will notice right away is that pectin and acid levels often correspond to one another.

Acid? What’s acid got to do with it?

Acid helps release pectin from fruit. Later, it helps with the gelling process by creating the right environment for pectin strands to bond. It also improves the color and flavor of jelly. Some fruits are acidic by nature, especially the tart ones like crab apples and cranberries. Others, like pears and strawberries, are sweet and subsequently lower in acid. They often need an outside source of ascorbic acid. Lemon juice is the most common acidifier used when making jams and jelly.


Sugar is a mighty natural preservative. It is right up there with salt as an ingredient that will draw out moisture from fruit and stop micro-organisms from growing and spoiling food. Don’t add sugar to fruit until after it has softened as sugar inhibits the release of pectin. Once the fruit is softened and ready to be boiled down, the addition of sugar helps the pectin to gel.

Fruit juice needs sugar, and lots of it to preserve fruit for long-term storage. As a rule of thumb, add sugar to juice using a 1:1 ratio (one cup juice gets one cup sugar) for high-pectin, high-acid fruits. You can play around with this amount as you gain experience with the various amounts of pectin and acid in fruit.

Testing for Set Point

To test for set point, first take the pot off the heat. I use the “flake” or “sheeting” test. Scoop up about a teaspoonful of hot liquid with a wooden spoon. Let the liquid sit there for five seconds to cool slightly and then tilt the spoon and watch the liquid drip. In the beginning, the drops will drip in a steady stream indicating the liquid needs to boil more. Soon, the drops will form into tiny triangles indicating the pectin network is forming. When the mixture is ready, the last drops pouring off will run together. This is known as sheeting.

By removing the test liquid from the heat and air-cooling it, you’ve given yourself a quick glimpse of what the liquid will do when it cools down to room temperature. You’ve made an educated guess.

Photo Timeline of Sheeting Test

11:36 (stream), 11:54 (small triangle drop), 12:02 (sheeting). Know that the timing is different for every batch of jelly as it all has to do with how much water needs to be evaporated from the juice and how long that will take.

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Take a look at my post on making grape jelly to learn about making jelly that requires the addition of commercial pectin.

Recipe for a Small Batch of Crab Apple Jelly

My husband and I made two batches of jelly; one was a small batch that used 3.5 pounds of apples and the other was a large batch that used the remaining 10.5 pounds. It took 12 minutes for the small batch to reach set point and 45 minutes for the large batch. The difference in time was due to the large amount of water that had to be evaporated from the large batch.

Before you start cooking wash jelly jars in the dishwasher. You want the jars to be warm when you fill them. Boil the lids in water for five minutes before using. Use tongs to handle jars and lids.


Small Batch Jelly Yield: 6 cups

3½ pounds firm, crab apples (8-9 cups) which yield 3½-4 cups of juice
Enough water to be level with apples in the pot (3-4 cups)
3  5-inch sprigs fresh rosemary
zest of half a lemon
about 4 cups granulated sugar (1 cup sugar: 1 cup juice)

Mise en place for cooking the fruit


Mise en place for cooking juice and sugar mixture to make jelly



First: Cook the Fruit

Wash crab apples and remove leaves and most of the stems. Inspect fruit for rot and black spots. Discard less than perfect fruit.

Place apples, zest, and rosemary in a 6-8 quart stainless steel saucepan. Pour water into the pot until it is level with the crab apples, about 3-4 cups. Do not add sugar, yet.


Bring fruit and water to a boil over medium heat. Turn heat to low and simmer for 15 minutes, stirring occasionally.


Remove pot from heat and use a potato masher to break up the apples. Return to heat and continue to simmer until fruit is soft — another 5 or 10 minutes. Do not cook longer because you will run the risk of destroying the pectin.


Place a muslin-lined sieve over a large, clean bowl. Pour cooked fruit in and allow mixture to drain overnight. If you push it through the sieve with force, your juice will likely become cloudy.


Measure juice. You should have about four cups. If you don’t, place a heavy object on top of the pulp to slowly release more juice. Sometimes I drizzle a little hot water over the pulp and use what drips out to make up the difference and get me to four cups.

Next: Make the Jelly

Pour juice into a clean, deep, wide, heavy-bottomed saucepan that allows room for boiling a liquid that is going to froth and rise about four inches.

Bring fruit juice to a simmer over medium heat. Add sugar and stir over low heat until sugar has dissolved.

Turn up the heat to medium and bring mixture to a low rolling boil. A rolling boil is when the entire surface of the liquid is boiling, not just the edges.  After five minutes start checking the juice for set point. Remove the pot from the heat each time you check.

At first, the rolling boil will be frothy and rise up the sides of the pot. Watch carefully and control the frothiness by adjusting the heat. Otherwise, the mixture will boil over and make a mess.

As the mixture cooks, it changes from a frothy boil


to a ploppy boil.


Continue to test for sheeting until you reach set point. Immediately remove pot from heat it is reached. Skim any surface residue with a slotted spoon.

Here’s a photo of sheeting from my recipe for my oven-roasted strawberry jam. This set point test method works for both jellies and jams.


Finally: Store the Jelly

Ladle hot jelly into clean, warm jars, leaving ¼ inch of headspace. Wipe the rims with a clean damp cloth. Cap them and turn them upside down and allow to cool. This helps give the jars a good seal without processing, but unless they are processed in a boiling water bath, they will need to be stored in the refrigerator until ready to use. Alternatively, you could heat process them.


Crab apple jelly tastes equally great on toast or served alongside roasted pork or chicken.

Another floral arrangement with crab apples!

Flowers by Mary

Beautiful floral arrangements, delicious jelly, and gorgeous colorful fruit — crab apple trees give a lot of bang for the buck. Plus, they are good pollinators.

Other Posts About Making Jelly, Jam, and Chutney
How to Make Grape Jelly (and grow the grapes)
Grandma’s Cranberry Chutney
Oven-Roasted Strawberry and Rosemary Jam
Raising Sorghum Cane


Follow my photos of vegetables growing, backyard chickens hanging out, and dinner preparations on Instagram at JudysChickens.

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© 2014-2017 Judy Wright. All rights reserved. Photos and text may only be used with written consent.