|Peach peels and pits steeping in Gewurztraminer for the Peach-Infused White Wine Jelly.|
|The precariously balanced jelly bag and stand. |
I couldn't let it drip overnight in the refrigerator because it won't fit.
|Watching juice drip from a jelly bag should not entrall me as much as it does.|
Getting the perfect amount of juice for the recipe is the icing on the cake.
|Juice, pectin and sugar.|
|When I first started making jelly, I didn't get "full, rolling boil" and never timed my one-minute |
cooking time correctly. I get it now and my jelly turns out much better than it used to.
|Letting the jelly sit for about five minutes makes it easier to skim off the less than appealing "foam".|
|Jewel-like jars of jelly resting on my unfinished crossword puzzle.|
|Peaches in ginger syrup. Do you see my fruit floating? This is my first attempt at canning fruit not|
in jam or jelly form. I need a little practice packing my jars tightly. I was too afraid of crushing the fruit.
|Peach puree for another pate de fruit endeavor.|
|The beginning of peach butter.|
|The end of peach butter. I wish there were some way to keep the beautiful color.|
This tastes wonderful, but it's definitely not much to look at.
|Starting the Rainier cherry preserves. These ended up in a larger pot when I nearly boiled them over.|
|Two of the six pounds of cherries I pitted this weekend. If I do cherries next year, I am so upgrading my pitter!|
|It seems like it takes FOR-EVER to get to 220 degrees!|
|Back row, left to right: peach butter, (floating) peaches in ginger syrup, Black Forest preserves|
Front row, left to right: Rainier cherry preserves, peach-infused white wine jelly
Notice how I tried to hide the floating peaches in the back?