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.





 

7 Comments:

At March 17, 2014 at 1:52 AM , Anonymous Leda Meredith said...

They look gorgeous! Did the raspberry-currant set?

 
At March 17, 2014 at 7:49 AM , Blogger Ellen Spector Platt said...

My dear Mama thought that commercial agar was impure and unnatural. If the jelly didn't set, it suddenly became 'sauce' to pour over home made pound cake,sponge cake, or ice cream. What could be bad?

 
At March 17, 2014 at 8:00 AM , Blogger Ellen Zachos said...

I've never tried agar, made from seaweed, right? But I certainly agree with your mother about 'sauce'!

 
At March 17, 2014 at 9:39 AM , Anonymous Mark said...

Yummmmmm. I've finished your pear whiskey from last year - it's among my favorites. The currant/rasp looks great. And those jars: I'm having all sorts of canning envy right now. You're inspiring me to dig the last of the summer's berries out of my freezer. A great thing to do to fight off this endless winter's blues.

 
At April 28, 2014 at 6:41 AM , Anonymous Sam said...

These look delicious! Shows the many perks to having a backyard full of herbs and homegrown plants. Happy gardening!

 
At May 13, 2014 at 11:01 PM , Blogger meemsnyc said...

That's great that you made jam without pectin. I'll have to try that!

 
At May 17, 2016 at 2:36 AM , Blogger An Binh said...

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