Dear Sun Spots: Where are crab apples grown and sold in Maine? I have a desire to make some crab apple jelly this year, hopefully the way my mother used to make it. Also, if you have any jelly recipes, I sure would like to see them. – Dianne Wilder, Wilton.

Answer: In addition to responses from readers, you may want to contact:

Apple Ridge Farms, Perkins Ridge Road, Auburn, (207) 777-1696, which has some crab apple trees. You can pick your own for 50 cents a pound. They should be open until Oct. 24, weather permitting. They are open daily from 10 a.m. to 5 p.m.

Wallingford’s Fruit House, Perkins Ridge Road, Auburn, (207) 784-7958. They are open 9 a.m. to 5 p.m. weekdays and 9 a.m. to 6 p.m. on the weekends. The crab apples are not quite ripe yet but ought to be within the next week. You may want to call first. You can pick your own or purchase them already picked. It’s 60 cents a pound to pick your own.

Rocky Ridge, Route 201, Bowdoin, (207) 666-5786, where they have picked all their crab apples. They are selling for $4 for five pounds, which should be enough for one to two batches of jelly.

Benoit’s Orchards, Ferry and Cotton roads, Lewiston, (207) 783-0875. They are open daily from 9 a.m. to 5 p.m. The crab apples are not yet ripe but should be by next week. You may want to call first.

Willow Pond Orchard, Route 9, Sabattus, (207) 375-6662. They have both pick your own and purchase by the pound.

Crab apple jelly. Ingredients/Method: Put 3 to 4 pounds of crab apples into a large pan and cover with water just over the tops of the apples. Bring to a boil and simmer for 10 to 15 minutes. Put through a jelly bag. Take 4 cups of the crab apple juice with 3 cups of sugar and bring to a boil. Boil, stirring constantly, until the mixture sheets from a spoon (2 drops roll from either side of the spoon into 1 large drop which lets go of the spoon all at once). Skim foam, pour into sterilized glasses or jelly jars and seal with wax or lid.

Griljerad skinka, from Ingredients: 1 (3 pound) canned ham; 1 egg, lightly beaten; 2 tablespoons prepared mustard; 1 tablespoon sugar; 2 tablespoons fine, dry bread crumbs; 4 tablespoons water; 2 tablespoons tart jelly (crab apple, red currant or seedless raspberry).

Method: Place ham in baking pan. Bake in a moderate oven, 325 degrees, for 1 hour. Remove from oven; increase temperature setting to 400 degrees. Mix together the egg, mustard and sugar; spread over ham; sprinkle with bread crumbs. Return to oven about 10 minutes or until crumbs are golden brown. Place on warm platter; let rest about 10 minutes before carving. Meanwhile, add water to contents of baking pan; stir and scrape until all brown bits are loosened. Bring to a boil. Strain into a small saucepan. Add jelly, heat until jelly melts. Serve hot or cold, with hot or cold sliced ham.

Dear Sun Spots: Attention Oxford Hills High School classmates of 1974! We’re still looking for you.

You can still join your classmates for your 30th reunion at Lost Valley Ski Area in Auburn on Saturday, Oct. 23, 6 p.m. to midnight. Send your check (payable to Class of 1974) for $30 per person to: Carole Smith, P.O. Box 132, Hebron, ME 04238.

Don’t forget to return your bio update as well ($5 per copy). The reservation deadline is Sept. 30.

If you haven’t yet received your invitation for our upcoming 30th class reunion, please contact one of the following classmates with your current name, address and phone number, so that we may send your invitation. You need not have graduated to be invited. Call Susan Shaw Paradis at (207) 739-2368 or Diane Johnson Maddix at (207) 743-7961 (weekdays) or (207) 743-7241 (evenings and weekends). – Diane Johnson Maddix, No Town.

This column is for you, our readers. It is for your questions and comments. There are only two rules: You must write to the column and sign your name (we won’t use it if you ask us not to). Letters will not be returned or answered by mail, and telephone calls will not be accepted. Your letters will appear as quickly as space allows. Address them to Sun Spots, P.O. Box 4400, Lewiston, ME 04243-4400. Inquiries can also be posted at in the Advice section under Opinion on the left hand corner of your computer screen. In addition, you can e-mail your inquiries to [email protected]

Only subscribers are eligible to post comments. Please subscribe or to participate in the conversation. Here’s why.

Use the form below to reset your password. When you've submitted your account email, we will send an email with a reset code.