The Boy had the day off, so last night and today we enjoyed some time and space on the deck, he drumming on salvaged bins and me creating melody on my gangsa jongkok, a handcrafted Indonesian xylophone, also called a saron. We managed to tend to a few practical matters too.
I invested yesterday morning with my mother-in-law. She is an expert jelly and jam maker. I've make jams and preserves over the years, but never jelly … so I had the opportunity to witness her process and help out a bit too.
When I got home I simmered up some of my red and black currants and strained them for the juice. This morning, while it was all fresh in my mind and heart, I made a small batch of currant cordial jelly. Yeah, I couldn't help myself in changing things up a bit. I added some brandy. It looks like it's setting up nicely and I'll likely pick up more pectin during my afternoon travels … and I should have another currant harvest, enough for another small batch … and I think I'll add a touch of cinnamon to that one. Not only that, but I found a couple quarts of wild grapes in the freezer from last season and made a juice. I see some wild grape jelly in my future too. Wonder what I'll add to that?
Today I harvested more berries … black currants. I must have a total of four quarts picked and there's still more coming ripe, maybe one more quart or so.
One batch will become a cordial, another a sauce or maybe a syrup … the rest might become preserves or maybe a small batch of mead. What makes manifest will depend on the time, space and energy I am willing to bend to my will … or the will of the mighty black currant.
Whatever is made, I am confident it will be more valuable than gold. Peace.
Today I simmered some of my glimmering, red currants in preparation for jelly-making. This is not a skill of mine, so I've elicited the skillful support and wisdom of my mother-in-law. I consider her a master jelly-n-jam-maker.
I'll be freezing the resulting juice, strained and filtered as glistening clear as I can get it, and heading to her home with juice, sugar, pectin and jars, to watch, help and learn. It's about time, too!
Today I took some of my yogurt, sweetened it with some local maple syrup and added a dash of my vanilla extract for some added flavor. I took the last of the garden strawberries, sliced a few and pureed the rest. I layered the yogurt and puree in parfait glasses, topped them with the slices and The Boy and I enjoyed a simple, beautiful, delicious and nutritious dessert.