As I have added more recipes for making jams and jellies, I began to realize I was repeating myself. A lot. I already do that as a teacher all day long. It’s not fun.
Nothing quite compares to the stunning beauty of pomegranate seeds. It is no wonder that Persephone was tempted to eat those offered to her by Hades in the Greek mythological story. Sadly, just like in the story, pomegranate is only available during a short time of the year. Hrumph!
When was the last time you saw something like basil jelly in the grocery store? I never have, but I know it exists because my mom would make it from scratch. That’s the wonderful thing about making your own goodies is that you get to have so many options available to you.
There are few things from the kitchen as pretty as a perfectly set jar of sparkling, jewel-toned jelly. However, those “less attractive” jars of jam deserve some love, too.
Perhaps you already know the Greek mythological story of how the goddess Persephone was tricked into staying in the underworld by the god Hades by being tempted with pomegranate. Honestly, I can’t blame her.
One of the greatest things about the World Wide Web is that it allows for fortuitous discoveries to be made in a matter of seconds with just a few keystrokes. This “cheese” happened to be just that for me.
Several years ago we planted a Morello cherry tree in our garden. I was a little disappointed to later realize that it would never grow much bigger than 7 to 8 feet tall… until we started pulling in more cherries than I could figure out what to do with.
Each year we harvest a lot of fruit from our backyard orchard. Each year, I make a lot of jams and jellies. Each year I realize we don’t eat a lot of it. Hmmmm…
So I may be a little late to this party, but I guess the old saying “better late than never” still holds true. At least it has for me.
Pears are fickle things. Frustratingly fickle things. And yet, when you get some cooperation from them, they are also delightfully delicious things.