an apple tree in Norby, Uppsala
This year is undoubtedly a good year for apples. When I returned Uppsala for the second year of my master program in September, apple trees in the garden greeted me with surprisingly abundant fruits shining in the sun. When I bike around Uppsala, I usually see apples are pitifully fallen and crushed on the way. Some households even generously share apples to the passerby, putting extra ones in a basket outside their fences. What a harvest season!
Apples are given away because there are too many...
This harvest season also belongs to many other berries. Red mountain-ash(rönn) fruits are decorating the trees, as well as yellow plums. Lower in the bushes are blue blackthorn berries(slånbär) and orange rose hips(nypon). Blueberries and lingonberries are awaiting us on the ground of forests. They are all reasons that help me find things to do and feel excited in this autumn!
A mountain-ash in October, last year
To store these precious gifts from mother earth and this season, to try out new flavors of these fruits, and to have more intimate interaction with them, me and my boyfriend plan to process these fruits, making them into jam, or sauce, or juice, or wine, or whatever. We have started with apple and currant, which are available in the garden, and have made them into applesauce and redcurrant jam separately. It’s nice to share what we have done, as we can inspire each other in food crafting--creating/making food on our own!
Redcurrant, which has many culinary uses
We made the applesauce and currant jam at the same time, and the sauce is easier to make. After peeling and chopping the apples into cubes, we added water, sugar and a bit of cinnamon and boiled it, until it became soft and consistent(both recipes are attached below). To make currant jam, we firstly collected these tiny berries from the bush. My roommate tells me they are normally harvested in July, and it’s lucky to have them in early September. After being cleaned, berries were boiled with sugar and a bit of water, until it reached the jelly point, then it was cooled down. This time our currant is overcooked, so it became thicker like candy.
Applesauce that we made
Overall, we are quite satisfied with applesauce and currant jam we have made this time. I like the sourness retained in the applesauce, and it does well with bread for breakfast. Also, I like the chewy taste of currant jam with seeds in it. Both the applesauce and currant jam become so yummy with pancakes! Most importantly, this trying is fun and we are so proud of ourselves!
Redcurrant jam
We know in this harvest season there are more fruits remain for us to explore. We really appreciate the Swedish idea ‘free to roam (Allemansrätten)’, which allows us to pick any edible plants in public land. For those who haven’t tried this in Sweden, this article may inspire you to notice some edible fruits around us and handmake some food or snacks. For those who have had experience in food crafting, welcome to share us your skills and stories!
For more recipes and instructions,
Applesauce: https://www.allrecipes.com/recipe/51301/sarahs-applesauce/
redcurrant jam: https://www.thespruceeats.com/red-currant-jam-recipe-1327858
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