It is harvest season in Napa. Our wine group, "Leap of Faith" has just pressed out the cabernet sauvignon for 2009. The merlot was pressed about two weeks ago. We brought home several buckets of prime cabernet grapes to make jelly again. Here is the recipe. After getting the first batch made and sealed, I tootled off to sing with the Cinnabar Womens' Chorus. Dear John volunteered to make more jelly in my absence.
The drive to Petaluma is about 45 minutes each way, so rehearsal and commute takes about 4 hours. What greeted me on my return was a counter full of freshly sealed jelly jars, dozens and dozens of them. Such riches of fresh and juicy jelly. There may be many stockings full of yummy ruby lushness this Christmas. Two years ago John made several batches of huckleberry jam - almost all gone now. No longer will we search the pantry for that last jar of jam - the basement larder has been re-stocked.
The drive to Petaluma is about 45 minutes each way, so rehearsal and commute takes about 4 hours. What greeted me on my return was a counter full of freshly sealed jelly jars, dozens and dozens of them. Such riches of fresh and juicy jelly. There may be many stockings full of yummy ruby lushness this Christmas. Two years ago John made several batches of huckleberry jam - almost all gone now. No longer will we search the pantry for that last jar of jam - the basement larder has been re-stocked.
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1 comment:
Wow, my cousin John is a major Renaissance Man! Not sure how I'm going to manage to keep up with him...have to give the jam making thing a shot now too! Hope all is well by you, Cousin Elinor! :-)
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