It's been years since I made jam and jelly. Quite frankly, it's been some time since I've spent much loved time in my kitchen. Farming the Cactus Rd. property has necessitated that I redirect time, space and energy to being outside, seeding, weeding, harvesting and creating sanctuary in those places. Time's also spent with our dairy goats and the care required for them.
We're seeing light at the end of the tunnel in settling some of the areas on our farm and I'm looking forward to returning to and spending more time in the 'hub' of our home - my kitchen.
A week ago, I spent hours in the kitchen. I'm talking lots of hours. I got this whim to make organic peach jam - not only for my family but to sell at our farm's market on Thursdays. Our young five peach trees are quite enough so I made the trek out to an organic peach farm and brought back a ton of yummy peaches!
Sealing that last jar was such a wonderful sense of accomplishment I decided to make one batch of a jelly my mother used to make when I was a little girl - Mint Apple Jelly. I searched and searched for what I felt was the perfect recipe and then snipped mint from my potager and then proceeded to make what I think is some pretty amazing jelly.