Cooking
Isn't that just gorgeous?
Tastes as good as it looks, too.
I needed a Grape-Thyme Jelly for the most recent Blog Party, which meant I needed to make it myself.
Which is fine, actually...I really like making jellies and marmalades. Go figure.
Last month, Lyn made a cake with Concord grapes, and was shocked to learn that grapes do, in fact, taste 'like that'.
I don't think I've tasted or smelled a 'real' grape before tackling this jelly...now I'm both a convert and an addict.
Because had I eaten a small, round, and purple fruit that tasted exactly like the grape juice we buy for Alex? I'd have remembered!
They smelled wonderful, too...even Matt, who has a notoriously poor sense of smell, was getting a bit of a scent-high from these little things. Too bad they're so hideously expensive. Sigh.
Sauternes is warmed, and then thyme leaves are steeped in it.
Meanwhile, the grapes (which I had much fun smooshing), chunks of apples, sugar and a enough water to cover the whole mess, gets a-cooking. Strain the fruit (I didn't have a jelly bag (?), so I used cheesecloth), and the grape liquid and the thyme-Sauternes get mixed together.
Add pectin, and let it bubble...the results? That beautiful jelly you see above. If you look closely, you can see the thyme leaves suspended in the jars.
As for taste? Matt didn't want me to give a jar to his parents. Or anyone else. He wants it all for himself!
Tagged with: Food & Drink + Jelly + Grapes + Fruit + Thyme + Preserving
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- Jelly On The Fast-track
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- Wartime Wednesdays: Grape Ice
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I'm still bummed about this: the entire time I lived in the Bay area, we never took the time to visit and tour the Jelly Belly factory! Anyway...the folks at Jelly Belly have some new Fall flavor mixes. I'm not a big jelly bean fan, but I do...
- Of Jellies And Things
I had every intention of entering this most recent IMBB: Jellied. I even had jellies made. But, my schedule was off, and I missed the deadline. No big; I can still share with you! I've been quite mad about fruity spreads lately, as if to prove my...
Cooking
Grape-Thyme Jelly
Isn't that just gorgeous?
Tastes as good as it looks, too.
I needed a Grape-Thyme Jelly for the most recent Blog Party, which meant I needed to make it myself.
Which is fine, actually...I really like making jellies and marmalades. Go figure.
Last month, Lyn made a cake with Concord grapes, and was shocked to learn that grapes do, in fact, taste 'like that'.
I don't think I've tasted or smelled a 'real' grape before tackling this jelly...now I'm both a convert and an addict.
Because had I eaten a small, round, and purple fruit that tasted exactly like the grape juice we buy for Alex? I'd have remembered!
They smelled wonderful, too...even Matt, who has a notoriously poor sense of smell, was getting a bit of a scent-high from these little things. Too bad they're so hideously expensive. Sigh.
Sauternes is warmed, and then thyme leaves are steeped in it.
Meanwhile, the grapes (which I had much fun smooshing), chunks of apples, sugar and a enough water to cover the whole mess, gets a-cooking. Strain the fruit (I didn't have a jelly bag (?), so I used cheesecloth), and the grape liquid and the thyme-Sauternes get mixed together.
Add pectin, and let it bubble...the results? That beautiful jelly you see above. If you look closely, you can see the thyme leaves suspended in the jars.
As for taste? Matt didn't want me to give a jar to his parents. Or anyone else. He wants it all for himself!
Tagged with: Food & Drink + Jelly + Grapes + Fruit + Thyme + Preserving
- Wartime Wednesdays: Buttermilk Biscuit Breakfast
Shortening The term shortening includes fat of any kind that is used in pastry, doughs and batters. Any clean, sweet fat may be used. The best known and most commonly used are butter, solid vegetable fats, margarine, salad and cooking oil, lard and...
- Jelly On The Fast-track
Black Currant Jelly with Biscuits I grew up watching my Grammy slave over a steaming hot stove each summer & fall, 'putting up' tomato sauce, pickles, pickled beets, jelly...pretty much anything that came out of the garden. I remember running...
- Wartime Wednesdays: Grape Ice
MEASUREMENTS LEARN TO MEASURE ACCURATELY---All the measurements in this book, and in most modern cook-books and magazines, are level. It will not do to use a heaping teaspoon, tablespoon or cup when a level one is meant. To change proportions by wrong...
- Sweet, Not Scary
I'm still bummed about this: the entire time I lived in the Bay area, we never took the time to visit and tour the Jelly Belly factory! Anyway...the folks at Jelly Belly have some new Fall flavor mixes. I'm not a big jelly bean fan, but I do...
- Of Jellies And Things
I had every intention of entering this most recent IMBB: Jellied. I even had jellies made. But, my schedule was off, and I missed the deadline. No big; I can still share with you! I've been quite mad about fruity spreads lately, as if to prove my...