My mother, now well into her 80's, still makes all her own preserves. This type of cooking hopefully is not becoming a dying art. I am lucky she has time to do it as I certainly don't. But I surely love to be on the recieving and eating end.She makes crabapple jelly and quince jelly when she can obtain the fruit. Even these 2 types of fruit are considered old fashioned and are hard to come by. Making this type of jelly is incredibly time consuming as it has to hang in a designated jelly bag or muslin bag or even a pair of pantyhose overnight in order to obtain the much sought after clarity you can see here. The ruby red results certainly speak for themselves and could turn anyone's mundane jam on toast into a rare, gourmet experience.
I can do it - it's genetic!
Posted by: Margaret | 03/22/2011 at 09:17 AM
I make a bit of jam - mostly in my Thermomix - but I don't have the patience to make jellies.
Lucky you to be on the receiving end of these gorgeous things, though!
Posted by: Amanda | 03/22/2011 at 08:51 AM