Roasted Garlic Jelly, with a side of Herbes de Provence

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.

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A Jelly Day of a Sunday

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.

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