jam is tasty, jam is sweet, jam is what I like to eat

[lotsofplants]

This has been a good summer for my experiments with jam. Growing up, Mom always made the jam and I was only peripherally involved (generally due to an active role in harvest activities).

But this summer, I made raspberry freezer jam. With my uncle, I made both blackberry and grape jelly. And I just finished another batch of grape jelly. I'm listening to the jar lids pop down as I type.

I am so very set for jam and jelly this year. :)

Comments

[pathdancer.livejournal.com]

Two words:

Pomegranate Jelly

[corivax.livejournal.com]

That sounds interesting...

[plantae.livejournal.com]

One word:
drool :)

[pathdancer.livejournal.com]

Yup! I'm gonna give that a try too. Only takes 4 cups of pomegranate juice (or 10 pomegranates, if you're so inclined)...

[sistawendy.livejournal.com]

Last night I made quince paste, or as the Sephardic Jews who came up with the recipe call it, bimbrio. You take quinces (home grown in my case), boil them, mash them, strain the seeds out, and then boil the heck out of them until it's stiff and sweeten to taste. Let dry overnight. Cut in to squares. Optionally roll in sugar. Devour. Aw, yeah.