06/13/2026
Decades ago, as a kid, John had a great time making crab apple jelly during summers on a farm outside Hanover, Ontario.
We've served lots of different homemade jams and jellies at breakfasts, made with local berries and stone fruits from Niagara. But it is a real treat when we can get our hands on elusive crab apples. It’s all about those wonderful tart-sweet flavors, stunning colour, along with a heavy dose of nostalgia too.
Crab apples have become surprisingly tough to find, though, as many of the old trees have been taken down over the years. Plus, the traditional process is a labor of love: boiling the apples to extract the juice, straining it, boiling it down, and finally, hot-water processing the jars to keep them shelf-stable.
But the stars aligned last fall. A long-time guest shared a bounty from her own trees, and another friend of a friend dropped off a huge haul that otherwise would have gone to waste. With that amazing abundance, we went down a rabbit hole of how to process.
Enter the “fruit juice steamer.” While this gadget is new to us, the technology has been around for decades. These steamers were a staple in farm kitchens and harvest homes, designed to make preserving large quantities of fruit easier for families on the farmstead.
Think of it as a specialized double boiler with a spigot. You place the fruit in the top section, bring the water in the base to a boil, and watch as pure, vibrant juice begins to trickle out. It takes a while to extract everything, but the best part is that it’s completely hands-off time. No more fussing around with hot apple mush in a cheesecloth for straining. The yield is fantastic, and the flavor stays bright and fresh. It is a uni-tasker, for sure, but an awesome one.
Jars from our latest batch will be hitting the breakfast table this coming week. We hope guests enjoy being introduced to this hard-to-find classic.
We hope that we will see you here at Avery House this season. Link in comments/