E is for Eats

I'm a little late in writing this, as it was back on October 8th that I actually started making the jelly, but hey, better late than never - right? For a few weeks our market was overrun with concord grapes. The grapes were so sweet and so potent that they were covered in bees, greedy for their nectar. We bought a few pints with jelly in mind. I was a bit nervous, as my first foray into jelly making last year almost resulted in a kitchen fire. But I was determined to get over my jelly phobia and I was looking forward to a winter full of grapey goodness. Of course, I turned to my trusty copy of Sherri Vinton's Put 'em Up!   to find the perfect recipe.  You are probably sick of me saying this, but really, this is a great canning book. Out of respect to the author, I won't reprint her recipes. But, once you buy the book, turn to page 207 and start making some jelly! There are really just a few steps to making the jelly. Here are some of the highlights. Bringing th...

Our stovetop yesterday morning amused me, so I had to share (don't judge me for the dirty stove top, we were clearly busy). On the front right burner, I was cooking up some concord grapes for jelly. On the front left burner, Craig was making mint syrup for sodas. On the back left burner, I was making turkey stock and on the back right burner was our nearly empty coffee pot. If only we had two more burners, we could have been making breakfast at the same time.