Posts Tagged 'jelly'

Quince rosehip jelly

Now that all recipients have received their gifts…

Peel and core 5 large quinces. Cover with water. Add 10 dried rosehips from the garden (after removing the stems and the dried sepals, and giving them a quick rinse).

Boil/simmer for an hour. Mash the pulp once it is soft.

Drain through a strainer into a bowl. Cover so no cat hair gets in the strainer (maybe that’s just my house). Use a nonreactive strainer like a jelly bag. The next morning, measure out how much juice you’ve gotten, and pour into a nonreactive pot. Add about half the same amount of sugar (i.e., 1/2 cup of sugar to 1 cup of juice) and the juice of one lemon. Watch carefully, and once it hits the jelly stage (I used a candy thermometer for this, as well as the cold spoon and dropping a little into cold water to see the pattern it makes) take it off the heat and put into prepared canning jars with sterilized lids.

It turned out lovely.

I have other fruit in the refrigerator, and I hope to make it into something useful later.

Figs, fig jam, and grape jelly

  1. Lots of little pots of grape jelly Grapejelly
  2. Jars of balsamic-rosemary fig jam (savory)
  3. 5 mismatched jars of cinnamon fig rose petal jam (closest to the flavor of fresh figs)

The last 5 were done tonight. I have my freezer back, but now we have very little counter space. All the ingredients for all 3 kinds of preserves came from the garden, except the balsamic vinegar, sugar, and cinnamon. Yay, Gardener!

Grapes

The Gardener planted a lovely grapevine on the side of the porch. Rather than let all the grapes go, literally to the birds, we got busy.

Grapejelly11 cups of grapes = 3.5 cups of juice. Add sugar, boil = 13 little 4 oz jelly jars, filled with jelly using the “no water” recipe in the Joy of Cooking. The kitchen’s a bit of a mess, though.


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