The Food in Jars Mastery Challenge is well under way, and I finished out the month by making a batch of roasted garlic jelly and Herbes de Provence wine jelly on my day off on Wednesday. I desperately needed the time to myself to be crafty and do my own thing, and I wanted to add just a few more jellies to my mastery challenge. I already made the sour cherry jelly and lavender wine jelly earlier this month for the challenge.
I’m participating in the Food in Jars Mastery Challenge, and the March skill is jelly or shrubs. I’ve never made jelly (I typically prefer jams), and I had to google what a shrub is (a sugary fruit-vinegar combination used in cocktails or tonic water). I have a tendency to go a little overboard when it comes to challenges; for example, I made three marmalades in January over the long Martin Luther King Jr. weekend. With the chaos of foundation repairs, new flooring, a wood stove, seven yards of dirt in the driveway, and taking in a new foster kiddo, I managed to carve out time on Sunday to make two jellies and a shrub. Yep, I’m a touch crazy and surprisingly not too tired.