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.