Our apple trees bloomed a gloriously insane amount this year, so I decided to try my hand at apple blossom jelly.
Apple blossom infusion:
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Final product:
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This first batch is good, but I made a second batch with less sugar and more blossom flavor and liked it better. I also found strawberries at a grocery store for 99¢/lb, bought 8 lbs, and made jam with a majority of them (forgot that jam and jelly get different headspace measurements...). I need to get pictures of those last 2 batches.
 
Ok, so I don't want this thread to die. I feel like we all need to keep preserving food and prepping, more so than ever. This summer I have been very busy, freezing and canning green beans, freezing corn, canning tomatoes, sauce, salsa, dehydrating green peppers, carrots, corn. Right now I have more tomatoes in the pressure canner and alma paprika peppers in the dehydrator. I need to pick my jalapeños and either freeze them or dehydrate them. I love making poppers with them and will do that a few more times this season yet. I have a bunch of carrots that also need picked and preserved but I'm debating between freezing, dehydrating, or canning. I'll probably do some of each
 

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