I have batches of zucchini relish, blueberry jam, and pickled garlic scapes under my belt this summer. I thought it would be fun to try something new, and decided on mint jelly. The recipe looked straightforward, though it called for a lot more mint than expected and it called for liquid pectin, which I hadn't used before.
The good news is that it looks pretty and smells wonderful. The bad new is, it didn't set! Arhg! (Mint syrup, anyone?) It can still be used as a cooking glaze, in tea, or on desserts, but I was hoping for the same kind of set I'd achieved with crabapple and raspberry jellies.
A few tomatoes that are ahead of the pack in ripening:
Dina (the colour of a creamsicle)
Early Annie
Monomakh's Hat (these are large, solid, and heavy)
Japanese Black Trifele
Indigo Pear Drops
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