Sunday, November 29, 2015

Winter Jellies

Blueberries and Rhubarb
While I was taking things out of the freezer for Thanksgiving I took the opportunity to take stock of the berries and rhubarb left in there. The total was four gallons of blueberries (that's after two or three batches of blueberry jam last fall), two gallons of rhubarb, and a gallon of crowberries I had no idea were in there. We like having blueberries in the freezer throughout the year for baking and smoothies, but we don't need four gallons. Crowberries, however, aren't good for much except jelly (or juice) because of their seeds and bitter skin. So, I made crowberry jelly. I have so much blueberry jam thought that I decided to try a new combination and make blueberry rhubarb jelly. It's a tasty one - and dark - it was hard to tell the crowberry apart from the blueberry/rhubarb once they were in the jars! These will probably be my last batches of jelly and jam before next summer. I think we have enough to make it until then...

Our stock of jam and jelly before I made these two batches

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