Winnowings for inspiring my toe-dip into a pond of jelly.
Christine wrote about making a simple refrigerated plum jam early in November. She made it sound so easy I went straight to Sprouts looking for plums. Alas, no plums. So I bought strawberries and blackberries. Added sugar and lemon juice. Cooked it down to a delicious treat. I've been eating my jam on toasted English muffins with peanut butter, or stirring it into plain yogurt.
Feeling jampowered, I bought a bag of mini peppers. After washing and sprinkling with olive oil I roasted half the baby peppers in a big cast iron skillet in a five hundred degree oven, shaking the skillet every three or four minutes. It was easy to remove the peels and seeds under running water.
Put the peeled peppers in a sauce pan. Added the juice of one lime and one tablespoon of local honey. Chopped up some fresh cilantro. Cooked it all down over medium-low heat, slicing the soft peppers with the edge of my mother's metal spatula. The smell was enticing, never mind that the smoke detector was still agitated.
One tiny step at a time for CollageMama. A world of flavorful canning and preserving beckons, shadowed by ghosts of botulism, lead poisoning, and exploding pressure cookers.
© 2011 Nancy L. Ruder