Crab apples are in my fridge beckoning to be turned into crab apple jelly. I need to get on with this or they will go off and that would be such a pity. For a few years I used to make my crab apple jelly by cooking the fruit and then straining through a jelly bag, but now I use a special pan that steams the fruit and collects the juice in a separate compartment. It’s official name is a preserving juice extractor and I have used it since one time I had to make seventy jars of crab apple jelly and needed to speed up the process. So, I know this will make light work of my preserving efforts. I just need to find the thing!! I know it is in my cupboard somewhere….