This may sound extravagant, but this wine jelly recipe published in 1896 was originally intended for those with very little appetite or who had difficulty keeping more substantial foods down. Wine jelly is tasty on top of toast, biscuits, roast beef, turkey, spooned from shot glasses, squeezed from paper cups, and licked from spoons. It’s not overly sweet, and it keeps in the fridge for months. It’s simple to make, but will take some planning…
I LOVE pickles. Love them. I love them so much that I have been on a mission for years to find a great pickle recipe that did not include canning. Then I found this crazy easy refrigerator pickle recipe, and all I could do was thank the pickle gods for finally smiling down on me.
I enjoy jam as much as the next person and find a deep sense of accomplishment in making my own from time to time. Most jam recipes call for lengthy canning routines and commercially produced pectin. But I’ve developed an easier and simpler recipe for making jam.
Now, most people are used to grandma sitting over a stove making strawberry jam in jars covered with gingham fabric. I really didn’t want that. Looking online, I discovered something amazing about jam… alcohol makes it better! Strawberry Margarita Jam, Peach Fondue Jam, Black Forest Jam: you better believe I make the best jam going!
I had ideas of producing pounds upon pounds of produce to put away for the winter after I’d enjoyed them all summer long. Well, I have enjoyed peas, broccoli, cherry tomatoes, and basil, but definitely not enough to “put up.” I kept waiting to get enough of one thing to can, freeze, or dry — but it just never happened.
This week I finally learned the most amazing thing about gardening as a grocery supplement:
You need a whole lot less of one thing to can than you might think.
If you’re a baker, you sometimes find yourself with a fresh apple pie and a mound of leftover apple peels. Next time, don’t trash those peels! Make homemade jelly!