Last week it was dandelion jelly. The experiment was so successful, I decided to make a second batch with my granddaughters Deirdre and Fiona. It has been hard staying away from my darling girls during the pandemic. They are two of my favorite people. We decided to risk a visit and, all the while, maintained a safe, six foot distance. Difficult to do, but so worth the effort if that's what it takes to enjoy their company.
Decades ago, back on the farm, I sold jam and jelly at my roadside market. These were made from homegrown and wild gathered materials. I am thinking about launching a line of jellies next season - maybe by subscription - something like a flavor-of-the-month club.
So... this summer I will be hauling out the canning kettle and dusting off some of my favorite recipes to review and refine. Maybe nothing commercial will come of it, but I am having fun experimenting, making something from nothing more than what's at hand.
