Sunday, November 18, 2012

DELECTABLE SPECTACLE!

It's closer than you might think....  and it's the only holiday market you will need to visit, trust me.


Friday, November 2, 2012

Sorrel Jam


As I promised, here's the sorrel jam "recipe".  Since I made this after making jelly, there was an awkward messy stage where I was plucking the seeds pods of the sorrel out of the goopy seedy petally glop that I had in the jelly bag.  There was still enough liquid in there that I didn't feel like I need much more, but I did end up rinsing some of the seeds, poured the liquid through a large-hole sieve, and probably added about 1 cup more water that way.    (If you just wanted to make jam without the previous jelly step,  I would suggest just breaking the petal off the seeds while fresh and cooking them with a 1 cup of water per pound of petals til they were falling apart and mushy, probably about 15 minutes, more or less).

Once I had just petals, I added sugar to taste (a lot).  I'd say about 1/2 cup per cup of sorrel, but I didn't measure.  I just stirred it in until it tasted pretty sweet, but with a tiny bit of tart.


Then I boiled away, stirring often, for about 10 minutes.  I didn't wait for it to jell or anything, since it was already so thick and since I'd just seen what the jelly did, I wasn't concerned with its performance.  It did not end up being super jelled, but it is a nice spreadable thickness...



Process the jars the same way I did with the jelly.  From the original 5 pounds, the jam made an additional 6 half pints, but I would guess, maybe, you would get a higher yield if skipped the jelly step?