It has begun….I’m an addict….or as I prefer calling myself, a squirrel. I get busy early though, it seems that when the first shoots come up out of the ground I start looking for something to preserve – or dry – or sweeten into a jelly – or jam. Well this year I have outdone myself! Proudly I reveal that my first jelly was from the blossoms of the lilac bush out back. SEE, I must be the first person to get something in a jar this year I happily proclaim! (Addict) I will say tho, I am getting better, it used to be 24 jars of everything but now I can stop at 6 or 7 or 12. Oh, but back to the lilac jelly, it is lovely, light, sweet, exotic and really remarkable with a little goat cheese on a cracker. Divine I would say. But, oh did I tell you too late for you to make your own? He he, sorry. Maybe next year! But until then see if you can come up with your own flower jelly to make all of your friends envious! I found 4 cups of petals boiled in 3 cups of water (strain them out before adding the rest) with 1/4 c of lime juice seemed to be just right with 31/2 cups of sugar and a box of low sugar pectin. You should expect 6 to 7 little tiny jars filled with jeweled jelly. I’d love to hear about your flower jelly! Please preserve responsibly, be sure your flowers are edible and free of insects and sprays of any kind.
I had to post this in two sessions because my video was too long, why it took an 8 minute video to show you how to do something this simple is beyond me, but maybe it was all the eating of sauerkraut I did in the video. Oh well, you’ll be making yours and then you’ll see why I had to include the umm’s and ahhh’s. Go. Get. Your. Cabbage. NOW. Oh, and don’t forget the jars. I found mine at the container store, but I’ve seen them pretty much everywhere.
I’ve always been a fan of sauerkraut, my Dad used to make it when I was a child. But oh my, after our trip to Prague this fall we tasted the real German version and my quest for making the perfect sauerkraut began, this is my, happy to say, “perfect version” of sauerkraut. Sorry Dad, mine is best :D.
The richness of your sauce will depend on the degree of depth you roast your tomatoes, when I made this batch it ended up taking about 6 hours to “roast” three full sheet pans at 275 degrees – the oven was full! But the day before I did one tray at 275 degrees and they were done in 3 hours. So time will depend on how many tomatoes you have in your oven. You can bump the temperature up even as high as 350 but you have to really watch your tomatoes and rotate your pans from front to back and top to bottom. My favorite is when they are dark and fully roasted, sweet and thick sauce will be your reward.
I have no idea what I am even doing here. This was not my idea, I really don’t have any reason to think that I can write, blog or whatever this all is. Mike disagrees, he went through all of the trouble to set up all of whatever it is you have to do to be able to put our (yes our) thoughts out “there”. As if anyone will ever even find this random thing out there in the untold billions, wait there has to be more than billions, I’ll google, hold on. OK, now I’m laughing out loud, I just read that every 60 seconds 60 new blogs are being written. Why am I still typing? Am I possessed? Wait, will this site spell check? I don’t want to look dumb! What is going on? I am in full laughter right now and I don’t even know why! Help, please, no one is listening, wait….this is my first post and I haven’t published it yet, OK that is why no one is stopping me…. BREATHE. I guess I am going to give this a try. Mike has faith in me, that’s why he spent all that time getting this set up, so here I go, and yes there was something that made me sit down and write. I wanted to share a glorious picture of the garden today, it is always alot of work, but Ooohhhh the beauty. Rewards, come from work and maybe I need more people to enjoy the beauty in my world than me. Oh, Is that why I’m here? I need more people than me. I welcome anyone that is interested to enjoy my world with me.