Here’s a nice spread for your toast, or to cover a block of cream cheese. After I made the lemon-ginger marmalade I canned only a bit more than half of it, leaving about three cups in the pot. I simply covered it and pushed it to the back of the range to cool while I made yellow pepper jelly. Once both components were complete I mixed the two in the pot and reheated and stirred to combine. A quick check of the jell (which was fine) also gave me a chance to taste.
This is Great Stuff! At first it seemed to be only a diluted lemon marmalade. Then the zest kicks in a bit, on the back and sides of the tongue. The ginger note was weak, though, so I quickly minced up some more fresh ginger and got that into the pot. I simmered the jam for a few minutes more, to give the ginger time to infuse, then it was into jars and on to the processor.
yet more luck outstanding planning, I had exactly six half-pint jars full of this product. After processing and cooling the jam set up nicely and I added it to the growing collection of goodies I’ll give away soon. (I might keep a few jars meself, though; just in case.) These six jars brings the total of yellow tasties to a baker’s dozen. Preparation time? About three hours, including mise en place, over two days. Not a major effort, actually, for this much output. I estimate the cost at $30-35, jars and all. If you went to a specialty food store and bought thirteen jars of hand-made jam and jelly, you’d likely shell out $100-130 and think you’d had some bargains.
When you consider the pleasure derived from designing and executing special recipes in the kitchen, and the way I expect eyes to light up at gift-givings, it’s priceless…
Enjoy the (More Yellow Mania) Heat!
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