As I've said in previous posts, cooking is a stress reliever for me. But, what happens if you are so busy you don't even have time to cook? Nothing good, that's for sure. I can tell you that I need to apologize to the car repair people for being a little...high strung...and that I finally crashed and fell asleep at 6:50 pm last night. I should probably drink less coffee.
So since I'm not taking my car in today to be fixed since the above-mentioned car repair folks didn't have the part on time, I found myself with a few hours and some fruit. Cherries have been appearing in the store, but on the order of $8/pound. I finally found some on sale and bought some yesterday in anticipation of making cherry jam. Luckily for me, I had time this morning.
Using the cherry jam recipe in the Ball Complete Book of Home Preserving, I swapped out 1 cup of cherries with a cup of frozen rhubarb. Otherwise, I left everything the same: 4 cups of fruit, 4 T. lemon juice, 1 package of powdered pectin, 5 cups of sugar. Most of this jam is in 3 10+oz jars, those ones from Quattro Stagioni that have 1 part lids. I received some as a gift and, since this jam is rather pretty, thought they were a good combination. The final tally is 3 of those jars and one 8-oz Ball jar.
This afternoon I'll pick up the farm share and then will have a lot of greens and spring veggies to eat. I decided I wouldn't plant a lot of vegetables on my roof this year because I have the full share to myself, which means, thankfully, one less thing on my to do list.
So since I'm not taking my car in today to be fixed since the above-mentioned car repair folks didn't have the part on time, I found myself with a few hours and some fruit. Cherries have been appearing in the store, but on the order of $8/pound. I finally found some on sale and bought some yesterday in anticipation of making cherry jam. Luckily for me, I had time this morning.
Using the cherry jam recipe in the Ball Complete Book of Home Preserving, I swapped out 1 cup of cherries with a cup of frozen rhubarb. Otherwise, I left everything the same: 4 cups of fruit, 4 T. lemon juice, 1 package of powdered pectin, 5 cups of sugar. Most of this jam is in 3 10+oz jars, those ones from Quattro Stagioni that have 1 part lids. I received some as a gift and, since this jam is rather pretty, thought they were a good combination. The final tally is 3 of those jars and one 8-oz Ball jar.
This afternoon I'll pick up the farm share and then will have a lot of greens and spring veggies to eat. I decided I wouldn't plant a lot of vegetables on my roof this year because I have the full share to myself, which means, thankfully, one less thing on my to do list.
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