Saturday, June 23, 2018

Flowers and Berries

This year the mulberry tree in our yard has been fairly prolific. In three picking sessions I got enough juice to make a batch of mulberry jelly. Since I didn't see the lime juice in the fridge right away, I grabbed the key lime juice instead. I think it makes it even better:

4 cups mulberry juice
3 T. key lime juice
5 cups sugar
1 package powdered pectin

Makes 7 cups plus a little more.

The other thing I'd been toying with was the idea of a rose jelly. Not rose hips, just an extraction from the petals. I have scarlet creeper roses in my yard and picked enough to make 2 cups of infusion. Now, the issue here was that I didn't want to add lemon juice because the rose flavor is pretty subtle and easily overpowered. Cooking also causes the rose essence to evaporate or something. So I added some tartaric acid for the acidity without changing the flavor. Why tartaric? I didn't have citric acid but I did have tartaric acid for cheese making.

2 cups rose petal infusion
1 tsp. tartaric acid
4 cups sugar
1 package liquid pectin
1 T. rosewater

I tossed the rosewater in after the jelly had its one minute hard boil so there would be that rose scent and flavor preserved. Into each jar, I added 2 fresh rose petals. This made 4 cups of jelly.

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