The sun is shining! – yea!!!
There’s no standing water in the yard – wow!
It got above 70 degrees today – awesome!
I finally started my cucumbers and basil in pots indoors because my first two attempts failed from too much water and the cold temperatures. The tomatoes are doing fine – I even picked some ripe ones yesterday – but the peppers and beans are just hanging out, waiting for some sun and warmer days.
Last weekend (Memorial Day) we stayed at home and did home repair and cooking. We needed to stay here so we could take action if the basement flooded (again). One of the things I cooked up was a small batch of jam, made from various fruits that either needed to be cooked or given to the chickens. I did this last month with some past-their-prime seedless grapes mixed with frozen fresh cranberries. This recipe makes about 3 cups of jam:
- 1 slightly shriveled apple, with skin, diced
- 1 lemon carcass, minced (zest and juice used for something else)
- 1/2 cup pitted sweet cherries (We finally get cherries off our tree, but they’re split from too much water!)
- 1/2 to 3/4 cup frozen fresh cranberries
- 1 cup white sugar
- 1/2 cup grapefruit or orange juice (I found this poor old grapefruit in a corner of the fridge)
Cook all on low heat until most all the cranberries have popped. Cool and store in the refrigerator, or process/can as for jams.
The “trick” to this jam is using cranberries, which have a lot of pectin in them. They also provide a tanginess that might be lacking in less-than-fresh fruit. The grape-cranberry combo I made tastes like a good Concord grape jam. I really love the taste of citrus in this mix, and although I don’t usually eat a lot of jam or jelly, this is sure good on some homemade bread, or stirred into Greek yogurt!