This summer, we've been making lots and lots of jam. The last week we've made Jelly. What's the difference? I believe the difference is straining the liquid. Usually we love jam with chunks of real fruit in it. However, lately we've had some fruits that really NEED to be strained.
Have you ever had watermelon jelly? Me neither, but Ed and I decided to try to make it ourselves with a watermelon that we grew in our garden. We did some searching online and found a recipe here. As always we made it our own with some adjustments - basically that we use honey instead of sugar.
Here's the end result. It tastes fabulous and is the color of a watermelon jolly rancher. It tastes awesome and we're super-excited to have a new jelly to add to our collection.
Thursday mornings we have a warm breakfast and so I tried out a new recipe for waffles which I also adapted.
They turned out pretty good, but much lighter than I expected.
They also made a whole lot more than I expected which was nice. We froze some and then pulled them out for breakfast today too!
This is a dinosaur egg pluot - combination of plum and apricot.
This is pluot jelly. So yummy.
We made 8 jars today, which should bring our summer jam/jelly count to somewhere around 8 1/2 gallons.
Next up? Making applesauce, apple jelly, apple butter, dried apples, etc. from the 70+ lb of apples we picked today! Stay tuned!
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