Apple Jelly

I was recently reunited with something I miss very much – a loaded apple tree! Friends of mine who had a house in the French countryside had a tree that, come fall, had so many apples, the limbs threatened to break off. Not wanting to be an accomplice in apple-cide, I decided to do my part to save the tree, and the apples, and make…

I was recently reunited with something I miss very much – a loaded apple tree! Friends of mine who had a house in the French countryside had a tree that, come fall, had so many apples, the limbs threatened to break off. Not wanting to be an accomplice in apple-cide, I decided to do my part to save the tree, and the apples, and make Apple Jelly.

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Cherry Jam

One of the first “recipes” on this blog was No-Recipe Cherry Jam, posted in 2005. Why some hyperventilated about making something without an exact recipe, a lot of people successfully used those guidelines to make cherry jam over the last fifteen years. The basis for it was how I’ve been making jam forever; use 3 parts sugar to 4 parts fruit puree. The standard ratio…

One of the first “recipes” on this blog was No-Recipe Cherry Jam, posted in 2005. Why some hyperventilated about making something without an exact recipe, a lot of people successfully used those guidelines to make cherry jam over the last fifteen years. The basis for it was how I’ve been making jam forever; use 3 parts sugar to 4 parts fruit puree. The standard ratio is to use equal parts sugar to fruit puree but I like to use less.

 

When I scored a full flat of griottes (sour cherries) at the market last week, which are a rare find at the markets. They were well-priced (€10!), which made them even harder to resist bringing them home. Sour cherries don’t last long after they are picked; within 24 hours they’ll start losing their luster and need to be used. So I made cherry jam.

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Pink Grapefruit Marmalade

I’ve been making my own jams and marmalades for many years, so with apologies to those who’ve asked me which French jam to buy when they come to Paris, they’re often disappointed when I can’t guide them in the right direction. (Unless they want me to guide them to my jam-crowded kitchen cupboard.) Unless someone has given me a jar of theirs, I have so…

I’ve been making my own jams and marmalades for many years, so with apologies to those who’ve asked me which French jam to buy when they come to Paris, they’re often disappointed when I can’t guide them in the right direction. (Unless they want me to guide them to my jam-crowded kitchen cupboard.) Unless someone has given me a jar of theirs, I have so much on hand that, I can say without a hint of snobbery (but out of necessity) that I only eat my own. Romain is used to them, too, but when he tasted this Pink Grapefruit Marmalade, he put his morning coffee down to tell me that this was the best marmalade that he’s ever had.

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