strange eating habits.
I’ll probably be making Tomato Chutney, Cherry Jam, Honey Mustard or other flavor, Chili Jelly (with the apples) and Piccalilli with the cauliflower.
|Cauli – fresh from the farm|
During the May market, my chili jelly sold out…well almost. I only have one jar left but I sold seven jars. I usually have samples out for people to try and they all loved the chili jelly, so I’m going to make more. I like to keep my customers happy!
Last week I made Redcurrant Jelly and it’s a gorgeous ruby red color. It looks better in person, but you get the idea.
|Red Currant Jelly|
I haven’t made the jar labels yet but will take care of that this week. The above picture was obviously taken in the sunlight in our conservatory. The bottom picture was taken in the kitchen. (note some of my cookbooks in the background; yes, that is only some of them…perhaps that could be a subject for a future post…)
So until next time, bon appetite!
Terri’s Tasty Tip…It is easier to separate an egg when it is cold so take the eggs straight from the refrigerator. tap the egg once or twice against the rim of a small bowl to crack the shell and drop it into the bowl. Then with clean hands, carefully slide your fingers under the yolk and let the egg white dribble out through your fingers. Drop the yolk into a separate bowl.