Sunday, March 16, 2014

my reward

The tax returns are in the mail.

As a reward, I allowed myself some kitchen playtime on Saturday.  And since this is also the time of year when I try to empty the freezer (to make room for all the great stuff that's about to come), I decided to whip up a few batches of jelly.

First up: currant-raspberry.  When Leda left Brooklyn, she gifted me with the frozen currants from her backyard shrubs.  I had a few raspberries in my own freezer and thought the high pectin of the currants would balance the low pectin of the raspberries to make a gorgeous jelly with no added pectin.  Not that I have anything against commercial pectin; I use it all the time.  But I feel such a sense of accomplishment when I get a firm jell without it.  It's worth the stress of wondering (as I do every time): Will it set?  Did I do it right?

Next: pear-vanilla-whisky.  No high pectin fruit here...this was a job for commercial pectin, which just about guarantees a quick, firm jell, as long as you can follow directions and tell time.  I love this flavor combo: the whisky and vanilla add layers of depth and darkness to the fruit.

And aren't the Weck jars pretty?  I don't have many, but every once in a while some generous soul gives me one.  I keep them for my greedy little self.