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.Continue reading Jam & Jelly Making Basics
If a fig tree is anywhere near a sidewalk or roadway in Greece, any fruits over the property line is fair game for passers by.
I have come to embrace the fact that so much of what I make is often in response to having food on the verge of giving up on the world. The thought of wasting food becomes a great motivator to get off my behind and go do something about it.
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.
Really, sometimes there’s no school like old school. I’m pretty darned sure the settlers didn’t have a box of pectin in the back of the wagon. They just used fruit, water, and sugar. That’s it. They relied on natural sources of pectin and just a slight bit of patience. No food colors, no gelling enhancers.